Categories: Mexican

Ingredients

• 1 pound ground beef
• 1 green bell pepper, medium, diced
• 1 onion medium, chopped
• 1 clove garlic minced
• 1 16-ounce can pinto beans, drained
• 1 15-ounce can tomato sauce
• 1 cup picante sauce
• 1 teaspoon cumin powder
• 1/2 teaspoon salt
• 12 corn tortillas
• 2 cups Monterey jack cheese, shredded

Directions

1. Brown meat (lean ground pork may be substituted for beef) with green pepper, onion,

2. and garlic in 10-inch skillet; drain. Add beans, tomato sauce, Picante Sauce, cumin, and

3. salt; simmer 15 minutes.

4. Spoon small amount of meat mixture into 9×13×2-inch baking dish or pan, spreading

5. to coat bottom of dish. Top with 6 tortillas, overlapping as necessary. Top with half

6. remaining meat mixture; sprinkle with 1 cup cheese. Cover with remaining tortillas,

7. overlapping to cover cheese; top with remaining meat mixture. Cover tightly with

8. aluminum foil; bake at 350 degrees F. for 20 minutes. Remove foil; top with remaining

9. cheese. Continue baking, uncovered, 5 minutes. Let stand 10 minutes before cutting. Top

10. with lettuce, sour cream, and tomato, if desired, and serve with additional Picante Sauce.

11. Serve with (G*) Rice-a-Roni Spanish style rice

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