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Cheesy chilanda casserole
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| Artist: |
_ |
| Categories: |
Casseroles, Cheese, Entrees, Mexican, North American, South American |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Ground Beef | | 1
| each | Clove Garlic, minced | | 15
| oz | Tomato Sauce | | 1
| tbsp | Ground Cumin | | 12
| each | Corn Tortillas | | 1
| x | Lettuce, shredded | | 1
| x | Fresh Tomato, chopped | | 1
| each | Med. Bell Pepper, chopped | | 16
| oz | Pinto Beans, drained | | 1
| cup | Picante Sauce, med. hot | | 1/2
| tbsp | Salt | | 2
| cup | Shredded Cheese | | 1
| x | Sour Cream |
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Procedures:
| 1 | * cheese may be monterey jack or cheddar brown meat with pepper, onion and garlic; drain. | | 2 | Add beans, tomato sauce, picante sauce, cumin and salt. | | 3 | Simmer 15 minutes. | | 4 | Spoon small amount of meat mixture in 13x9 baking dish. | | 5 | Top with 6 tortillas. | | 6 | Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). | | 7 | Cover tightly with aluminum foil. | | 8 | Bake at 350" for 20 minutes. | | 9 | Remove foil and top with remaining cheese. | | 10 | Bake uncovered for 5 minutes. | | 11 | Top with lettuce, tomato, sour cream and additional picante sauce. |
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