Recipe - Cheesy Chilanda Casserole

1 pound Ground Beef
1 Med. Bell Pepper, chopped
1 Clove Garlic, minced
16 ounce Pinto Beans, drained
15 ounce Tomato Sauce
1 cup Picante Sauce, med. hot
1 teaspoon Ground Cumin
One half teaspoon Salt
12 Corn Tortillas
2 cup Shredded Cheese
Lettuce, shredded
Sour Cream
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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini