Cheesy Enchilanda Casserolebeef, casseroles, cheese, mexican 1 pound Ground Beef 1 Medium Bell Pepper; chopped 3 cloves Garlic; minced 30 ounces Black Beans; drained 16 ounces Tomato Sauce 16 ounces Stewed Tomatoes; Mexican Style 1 cup Picante Sauce; med. hot 1 teaspoon Ground Cumin 1/2 teaspoon Garlic Salt 8 Corn Tortillas 1/2 cup Red Onions; chopped 1 cup Olives 2 cups Cheddar Cheese, lowfat; shredded-or use jack 1/4 teaspoon Onion Powder 1/4 teaspoon Garlic Powder Lettuce; shredded Sour Cream Fresh Tomato; chopped Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, stewed tomatoes, picante sauce, cumin, garlic salt, and garlic powder and onion powder. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with tortillas. Top with half the remaining meat mixture; sprinkle with cheese and olives. 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. |
