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Cheesy Chilanda Casserole Mexican Recipe


1 pound Ground Beef
1 Med. Bell Pepper, chopped
1 clove Garlic, minced
16 ounces Pinto Beans, drained
15 ounces Tomato Sauce
1 cup Picante Sauce, med. hot
1 teaspoon Ground Cumin
1/2 teaspoon Salt
12 Corn Tortillas
2 cups Shredded Cheese
Lettuce, shredded
Sour Cream
Fresh Tomato, chopped

 Cheesy Chilanda Casserole Mexican Recipe


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 a 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.

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