Recipe - Stacked Tostada

1 Green pepper,sweet;quartered
One half pound Ground beef, lean
1 Onion; chopped
2 Garlic cloves; minced
1 tablespoon Chili powder
1 teaspoon Cumin, ground
1 teaspoon Oregano, dried1/2
One half teaspoon Salt
One fourth teaspoon Pepper
1 cn Tomatoes; 19 oz, 540 ml,
pureed
1 cn Kidney beans; 14 oz, 398 ml
drained
4 Flour tortillas; 8 inch
1 cup Mozzarella, partskim
shredded
One half cup Monterey jack; shredded

Slice one of the pepper quarters into thin strips; reserve the garnish.
Chop remaining pepper. In large noncorrosive skillet. cook beef over high
heat, breaking up clumps for 3 minutes or until no longer pink. drain off
any fat. Reduce heat to medium. Add onion, garlic, chopped green pepper,
chili powder, cumin, oregano. salt and pepper; cook for 5 minutes or until
onion is softened. Add tomatoes and kidney beans, cook for 7 minutes or
until thickened. Meanwhile, with fork, prick tortillas several times; place
on baking sheets and bake in 375 oven for 10 minutes or until crisp.
Combine mozzarella and Monterey Jack cheese. Place 1 of the tortillas on
lightly greased 9 inch pie plate; top with 1 1/3 cups chili and about 1/4
cup cheese. Repeat layering twice; top with remaining tortilla. Bake for
about 15 minutes or until heated through. Sprinkle with remaining cheese;
garnish with green pepper strips. bake for 3 minutes or until cheese is
melted. Cut into quarters.

MAKES: about 4 SERVINGS SOURCE: Canadian living magazine Nov 93 posted by
Anne MacLellan

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