La Pazada

• 1 1/2 lb. ground chuck
• 1 small bell pepper, chopped
• 1/2 tsp. thyme
• 1 Tbsp. chili powder
• 8 oz. grated Cheddar cheese
• 1 can cream of mushroom soup
• 1 can diced Ro-Tel tomatoes
• 1 onion, chopped
• 1 tsp. cumin
• 1 pkg. corn tortillas
• 1 tsp. salt to taste
• 1/2 tsp. pepper

1. Brown meat with onion and bell pepper.
2. Drain.
3. Add seasonings, soup and tomatoes.
4. Simmer 10 to 15 minutes.
5. Place layer of tortillas on bottom of 10 x 13-inch dish.
6. Spoon 1/2 mixture on top.
7. Spread with grated cheese.
8. Place another layer of tortillas; spoon remaining mixture on top.
9. Sprinkle with remaining cheese.
10. Bake at 350u0b0 until hot and bubbly, about 20 minutes.

ground chuck, bell pepper, thyme, chili powder, cheddar cheese, cream of mushroom soup, rotel tomatoes, onion, cumin, corn tortillas, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=653040 (may not work)