Recipe - Tortilla And Bean Casserole

2 cup Onion; Chopped
1 One half cup Bell Pepper; Chopped
16 ounce Whole Tomato; Undrained
Three fourths cup Pace Picante Sauce
2 Cloves Garlic; Minced
2 teaspoon Ground Cumin
One half teaspoon Salt
30 ounce Black Beans; Rinsed And
Drained
12 Corn Tortillas
2 cup Monterey Jack Cheese; Or
Cheddar
1 md Tomato; Thinly Sliced
Shredded Lettuce; Olives,
Sour Cream,, Onions,
Optional

In large skillet, combine onion, bell pepper, tomatoes, pace, garlic, cumin
and salt. Simmer uncovered 10 minutes, breaking up tomatoes with large
spoon. Stir in beans. In 13 x 9 pan, spread 1/3 of bean mixture. Top with 6
tortillas, overlapping, and 1 cup cheese. Top with another 1/3 bean
mixture, remaining tortillas and bean mixture. Cover tightly with foil and
bake at 350 30 to 35 minutes or until hot. Top with tomatoes and remaining
cheese. Continue baking 5 minutes. Let stand 10 minutes. Top as desired.

Recipe by: Pace newsletter spring 93

Posted to brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Mar 16, 1998