Cheesy Chilanda Casserole

1 lb Ground Beef 1/2 ts Salt

1 ea Med. Bell Pepper, chopped 12 ea Corn Tortillas

1 ea Clove Garlic, minced 2 c Shredded Cheese

16 oz Pinto Beans, drained 1 x Lettuce, shredded

15 oz Tomato Sauce 1 x Sour Cream

1 c Picante Sauce, med. hot 1 x Fresh Tomato, chopped

1 ts Ground Cumin

* 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)
-