- 1 pound ground beef
- 1 green bell pepper, medium, diced
- 1 onion medium, chopped
- 1 clove garlic minced
- 1 16-ounce can pinto beans, drained
- 1 15-ounce can tomato sauce
- 1 cup picante sauce
- 1 teaspoon cumin powder
- 1/2 teaspoon salt
- 12 corn tortillas
- 2 cups Monterey jack cheese,
shredded
This recipe makes 8 servings.
Brown meat (lean ground pork may be
substituted for beef) with green pepper,
onion, and garlic in 10-inch skillet; drain.
Add beans, tomato sauce, Picante Sauce (see
recipe in this cookbook), cumin, and salt;
simmer 15 minutes.
Spoon small amount of meat mixture into
9x13x2-inch baking dish or pan, spreading to
coat bottom of dish. Top with 6 tortillas,
overlapping as necessary. Top with half
remaining meat mixture; sprinkle with 1 cup
cheese. Cover with remaining tortillas,
overlapping to cover cheese; top with
remaining meat mixture. Cover tightly with
aluminum foil.
Bake at 350 degrees F. for 20 minutes.
Remove foil; top with remaining cheese.
Continue baking, uncovered, 5 minutes.
Let stand 10 minutes before cutting. Top
with lettuce, sour cream, and tomato, if
desired, and serve with additional Picante
Sauce.
|