Cheesy chilanda casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground Beef |
| 1 | each | Med. Bell Pepper, chopped |
| 1 | each | Clove Garlic, minced |
| 16 | ounces | Pinto Beans, drained |
| 15 | ounces | Tomato Sauce |
| 1 | cup | Picante Sauce, med. hot |
| 1 | teaspoon | Ground Cumin |
| ½ | teaspoon | Salt |
| 12 | eaches | Corn Tortillas |
| 2 | cups | Shredded Cheese |
| 1 | x | Lettuce, shredded |
| 1 | x | Sour Cream |
| 1 | x | Fresh Tomato, chopped |
Directions
* Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce. Source: 01!02!91 Tyler Morning Telegraph (Bennie Cox)