| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | Mexican | Mexican, Cheese | 4 | servings |
INGREDIENTS
| 1 | lb | Ground Beef |
| 1 | ea | Med. Bell Pepper; chopped |
| 1 | ea | Clove Garlic; minced |
| 16 | oz | Pinto Beans; drained |
| 15 | oz | Tomato Sauce |
| 1 | c | Picante Sauce; med. hot |
| 1 | ts | Ground Cumin |
| 1/2 | ts | Salt |
| 12 | ea | Corn Tortillas |
| 2 | c | Shredded Cheese |
| Lettuce; shredded | ||
| Sour Cream | ||
| Fresh Tomato; chopped |
INSTRUCTIONS
* 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 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. Source: 01!02!91 Tyler Morning Telegraph (Bennie Cox) Converted by MM_Buster v2.0l. Posted to MM-Recipes Digest V4 #10 by valerie@nbnet.nb.ca (valerie) on Mar 15, 1999
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