CHEESY ‘CHILADA CASSEROLE

1 lb. lean ground beef or pork 1 medium green pepper, diced
1 medium onion, chopped 1 clove garlic, minced
1 can (16 oz.) pinto beans, drained 1 can tomato sauce
1 tsp. cumin 1 cup Picante Sauce
12 corn/or flour tortillas
2 cups (8 oz.) shredded Monterey Jack or Cheddar cheese
Shredded lettuce, sour cream and chopped tomato (optional)
Brown meat with green pepper, onion, and garlic in 10 inch skillet; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture into 9 x13 baking dish, 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 for 20 minutes. Remove foil and top with remaining cheese. Continue baking uncovered, for 5 minutes. Let stand 10 minutes before cutting. Top with lettuce, sour cream and tomato if desired. Serve with additional picante sauce. Makes 8 servings.

Label (24) CHEESY ‘CHILADA CASSEROLE Bake covered at 350 for 20-30 mins. Remove foil add cheese and bake 5 mins. Let stand 10 mins. Top w/ lettuce, sour cream & tomato.