| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Grains |
Mexican |
Mexican, Cheese |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground Beef |
| 1 |
|
Med. Bell Pepper, chopped |
| 1 |
|
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 |
|
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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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