Cheesy Chilada Casserole

Makes 8 servings

  • 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

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.

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