Cheesy Chilanda Casserole

• 1 pound ground beef
• 1/2 teaspoon salt
• 1 medium sweet red bell peppers chopped
• 12 each corn tortillas (6-inch)
• 1 clove garlic minced
• 2 cups cheese shredded
• 16 ounces pinto beans drained
• 1 x lettuce shredded
• 15 ounces tomato sauce
• 1 x sour cream
• 1 cup picante sauce med. hot
• 1 each tomatoes fresh, chopped
• 1 teaspoon cumin ground

1. Brown meat with pepper, onion and garlic; drain.
2. Add beans, tomato sauce, picante sauce, cumin and salt.
3. Simmer 15 minutes.
4. Spoon small amount of meat mixture in 13x9 baking dish.
5. Top with 6 tortillas.
6. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese).
7. Cover tightly with aluminum foil.
8. Bake at 350F (180C) F for 20 minutes.
9. Remove foil and top with remaining cheese.
10. Bake uncovered for 5 minutes.
11. Top with lettuce, tomato, sour cream and additional picante sauce.

ground beef, salt, sweet red bell peppers, corn tortillas, garlic, pinto beans, tomato sauce, sour cream, picante sauce, tomatoes, cumin ground

Taken from recipeland.com/recipe/v/cheesy-chilanda-casserole-42208 (may not work)