Cheesy Chilada Casserole

• 1 lb. ground beef
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1 (15 oz.) can pinto beans, drained
• 1 (15 oz.) can tomato sauce
• 1 c. picante sauce
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 12 corn tortillas
• 2 c. (8 oz.) shredded Monterey Jack or Cheddar cheese
• shredded lettuce (optional)
• dairy sour cream (optional)
• chopped tomato (optional)

1. Brown meat with green pepper, onion and garlic in 10-inch skillet; drain.
2. Add beans, tomato sauce, picante, cumin and salt; simmer 15 minutes.
3. Spoon small amount of meat mixture into a 13 x 9 x 2-inch baking dish, spreading to coat bottom of dish.
4. Top with 6 tortillas, overlapping to cover bottom of dish.
5. Top with half the remaining meat mixture; sprinkle with one cup of cheese. Cover with remaining tortillas, overlapping to cover cheese; top with remaining meat mixture.
6. Cover tightly with foil; bake at 350u0b0 for 20 minutes.

ground beef, green pepper, onion, garlic, pinto beans, tomato sauce, picante sauce, ground cumin, salt, corn tortillas, cheddar cheese, shredded lettuce, sour cream, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180072 (may not work)