Tortilla And Black Bean Casserole(Serves 10)

• 2 c. chopped onion
• 1 1/2 c. chopped green pepper
• 1 lb. lean ground beef
• 3 c. (14 1/2 oz.) Ro-Tel tomatoes
• 1 c. picante sauce
• 2 cloves garlic, crushed
• 2 tsp. ground cumin
• 2 c. cooked pinto beans
• 12 (6-inch) corn tortillas or may use flour ones
• 8 oz. (2 c.) shredded Monterey Jack cheese

1. Saute onion, green pepper and ground beef.
2. Drain.
3. Add undrained tomatoes, picante sauce, garlic and cumin.
4. Bring to boil, then reduce heat and simmer 10 minutes.
5. Stir in beans. Spray 9 x 13-inch pan with vegetable spray.
6. Spread 1/3 of bean mixture on bottom.
7. Top with half of tortillas, then 1/3 of cheese.
8. Repeat layers, ending with beans on top.
9. Bake at 350u0b0 for 30 to 35 minutes.
10. Let stand 10 minutes after sprinkling with remaining cheese.
11. If desired, top with tomato slices, shredded lettuce, sliced green onions, sliced black olives, low-fat sour cream and/or hot sauce.

onion, green pepper, lean ground beef, rotel tomatoes, picante sauce, garlic, ground cumin, pinto beans, corn tortillas, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1047994 (may not work)