| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Casseroles, Mexican, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | Big onion | |
| 2 | Bell peper diced | |
| 1 | c | Picante sauce |
| Minced garlic to tast | ||
| 2 | cn | Tomatoes drained |
| 2 | cn | Red kidney beans drained |
| 12 | Corn tortillas | |
| 3 | c | Cheddar and Monterrey Jack |
| Shreeded |
INSTRUCTIONS
Combine first four ingredients and satue for awhile. Add tomatoes and beans. When war ptu 1/3 in bottom of long glass pan and put 6 tortillas on top. Spread 1 1/2 c cheese on top and repeat layers. Cook for 30 minutes at 350 . Top with grated cheese later also if desired. Linda Collard Blanco Homemakers Community Cookbook format by Emilie rwsm05a Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] on Feb 25, 1997.
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