Cheesy Chilanda Casserolecheese, mexican 1 lb ground beef 1 med. bell pepper, chopped 1 clove garlic, minced 16 oz pinto beans, drained 15 oz tomato sauce 1 cup picante sauce, med. hot 1 teaspoon ground cumin 1/2 teaspoon salt 12 corn tortillas 2 cup shredded cheese 1 lettuce, shredded 1 sour cream 1 fresh tomato, chopped * 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) |
