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| CHEESY 'CHILADA CASSEROLE | ||
| Yields 8 | ||
| 1 lb. ground beef 1 onion, peeled and chopped 1 green bell pepper, seeded and chopped 2 cloves garlic, crushed 1 can (15.5 oz.) pinto beans, drained 1 can (15 oz.) tomato sauce 8 oz. picante sauce 1 tsp. gound cumin 1/2 tsp. salt 12 (6-in.) corn tortillas 2 cups shredded cheddar cheese 1 head lettuce, shredded 2 tomatoes, chopped 1 (16 oz.) container sour cream 8 oz. thick & chunky salsa-medium |
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| Preheat oven to 350. In a large skillet, brown ground beef with onion, green bell pepper and garlic; drain. Stir in pinto beans, tomato sauce, picante sauce, cumin and salt. Simmer for 15 minutes. Transfer half of the mixture to a 13 x 9 x 2-in. baking dish. Top with half of the corn tortillas. Repeat layers. Sprinkle with cheddar. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes. Serve with lettuce and tomatoes and top with sour cream and salsa. | ||