| 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 eboyd@shentel.net
on Feb 25, 1997.
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