Categories: Mexican
Ingredients
- 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
Directions
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Brown meat (lean ground pork may be substituted for beef) with green pepper, onion,
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and garlic in 10-inch skillet; drain. Add beans, tomato sauce, Picante Sauce, cumin, and
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salt; simmer 15 minutes.
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Spoon small amount of meat mixture into 9×13×2-inch baking dish or pan, spreading
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to coat bottom of dish. Top with 6 tortillas, overlapping as necessary. Top with half
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remaining meat mixture; sprinkle with 1 cup cheese. Cover with remaining tortillas,
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overlapping to cover cheese; top with remaining meat mixture. Cover tightly with
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aluminum foil; bake at 350 degrees F. for 20 minutes. Remove foil; top with remaining
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cheese. Continue baking, uncovered, 5 minutes. Let stand 10 minutes before cutting. Top
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with lettuce, sour cream, and tomato, if desired, and serve with additional Picante Sauce.
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Serve with (G*) Rice-a-Roni Spanish style rice