Cheesy Chilanda Casserole

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Title: Cheesy Chilanda Casserole
Categories: Mexican, Cheese/eggs, Ground beef, Beef, Casseroles
Yield: 4 servings

1 lb Ground Beef 1/2 ts Salt
1 ea Med. Bell Pepper, chopped 12 ea Corn Tortillas
1 ea Clove Garlic, minced 2 c Shredded Cheese
16 oz Pinto Beans, drained 1 x Lettuce, shredded
15 oz Tomato Sauce 1 x Sour Cream
1 c Picante Sauce, med. hot 1 x Fresh Tomato, chopped
1 ts Ground Cumin

* 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)

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