Mexican Casserole

2 lbs ground beef
1 medium onion, chopped
1 green pepper, chopped
2 tablespoons minced garlic
8 oz mild taco sauce
10 oz mild enchilada sauce
2 cups plain yogurt
4 oz green chilies, diced
12 tostado (flat taco) shells
3 cups sharp cheddar cheese, grated
10 ounces mild salsa
2 teaspoons salt
2 teaspoons black pepper

Preheat oven to 350ºF. Brown meat, onion, green pepper and garlic. Drain off fat. Season with salt and pepper. Add taco and enchilada sauce. Heat yogurt and chilies in a separate saucepan. Add to meat mixture. Blend well. In a 9x12 casserole dish, line bottom with 6 layers tostado shells, broken in quarters. Add half of meat mixture, cover with cheese. Top with salsa and repeat tostado, meat and cheese. Bake for 35 minutes.

Yields: 8-10 servings