Recipe - Cheesy Enchilanda Casserole

1 pound Extra lean ground beef
1 md Bell Pepper; chopped
3 Cloves Garlic; minced
16 ounce Black Beans; drained
16 ounce Tomato Sauce
16 ounce Stewed Tomatoes; Mexican
Style
1 cup Picante Sauce; med. hot
1 teaspoon Ground Cumin
One half teaspoon Garlic Salt
8 Corn Tortillas
One half cup Red Onions; chopped
One half cup Ripe olives
1 cup Nonfat cheddar cheese;
shredded
One fourth teaspoon Onion Powder
One fourth teaspoon Garlic Powder
Lettuce; shredded
Fatfree 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.
Recipe By : Flora

Posted to MCRecipe Digest V1 #265

Date: Mon, 28 Oct 1996 20:39:30 +0000

From: Patti McCoy pattiwillmccoy@postoffice.worldnet.att.net

NOTES : 393 calories, 12.6 g fat, 28% calories from fat