| 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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