Recipe: Cheesy Chilanda Casserole (using ground beef, beans and picante sauce)

CHEESY CHILANDA CASSEROLE

1 pound ground beef
1 medium-size bell pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 (16 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can tomato sauce
1 cup medium-hot picante sauce (plus additional for serving)
1 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas
2 cups shredded Monterey jack or cheddar cheese, divided use
FOR SERVING:
Lettuce, shredded
Sour Cream
Fresh Tomato, chopped

Brown meat with bell pepper, onion and garlic; drain.

Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes.

Spoon small amount of meat mixture in 13x9-inch baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil.

Bake at 350 degrees F for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes.

Top with lettuce, tomato, sour cream and additional picante sauce.

Makes 4 servings
Source: Bennie Cox in the Tyler Morning Telegraph, January 2, 1991