Title: Cheesy Chilanda Casserole
Categories: Cheese Mexican Bean Garlic Casserole
Yield: 4 Servings
| 1 | lb | Ground Beef |
| 1 | | Medium Bell Pepper, Chopped |
| 1 | | Clove Garlic, Minced |
| 16 | oz | Pinto Beans, Drained |
| 15 | oz | Tomato Sauce |
| 1 | c | Picante Sauce, Medium Hot |
| 1 | ts | Ground Cumin |
| 1/2 | ts | Salt |
| 12 | | Corn Tortillas |
| 2 | c | Shredded Cheese * |
| | | Lettuce, Shredded |
| | | Sour Cream |
| | | Fresh Tomato, Chopped |
* Cheese may be Monterey Jack or Cheddar.
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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 350øF 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.