CHEESY ENCHILADA CASSEROLE

CHEESY ENCHILADA CASSEROLE image

Number Of Ingredients 12

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1 1/2 lbs. ground pork or beef
1 medium green pepper, chopped
1 medium onion, chopped
1 garlic clove, minced (I use garlic powder)
1 can (16 oz) pinto beans
1 can (15 oz) tomato sauce
1 to 1 1/2 c picante sauce
1 t ground cumin
1/2 t salt
12 corn tortillas
3 c shredded Monterey Jack or cheddar cheese
Shredded lettuce, sour cream and chopped tomato, if desired

Steps:

Brown meat with green pepper, onion and garlic in large skillet; drain. Add beans, tomato sauce, picante sauce, cumin and salt; simmer 15 minutes. Spoon small amount of meat mixture into 13x9-inch baking dish, spreading to coat bottom of dish. Cover with 6 tortillas, overlapping to cover meat mixture; top with half of remaining meat mixture; sprinkle with 1 1/2 cups cheese. Cover with remaining 6 tortillas, overlapping to cover cheese; top with remaining meat mixture. Cover pan tightly with aluminum foil; bake at 350 degrees 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.