|
| recipe title: |
Cheesy Chilanda Casserole |
| category: |
Casseroles |
| keywords: |
Mexican, Cheese |
| servings: |
4 servings |
| ingredients: |
1 lb Ground Beef
1 ea Clove Garlic, minced
15 oz Tomato Sauce
1 t Ground Cumin
12 ea Corn Tortillas
1 x Lettuce, shredded
1 x Fresh Tomato, chopped
1 ea Med. Bell Pepper, chopped
16 oz Pinto Beans, drained
1 c Picante Sauce, med. hot
1/2 t Salt
2 c Shredded Cheese
1 x Sour Cream
|
| directions: |
|
|
* Cheese may be Monterey Jack or Cheddar
Brown meat with 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 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"
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. Source: 01!02!91 Tyler Morning Telegraph
(Bennie Cox)
|
|
|
