Title: Tortilla and Bean Casserole
Categories: Mexican, Posted
Yield: 6 Servings

2 c Onion; Chopped
1 1/2 c Bell Pepper; Chopped
16 oz Whole Tomato; Undrained
3/4 c Pace Picante Sauce
2 Cloves Garlic; Minced
2 ts Ground Cumin
1/2 ts Salt
30 oz Black Beans; Rinsed And
-Drained
12 Corn Tortillas
2 c Monterey Jack Cheese; Or
-Cheddar
1 md Tomato; Thinly Sliced
Shredded Lettuce; Olives,
-Sour Cream,, Onions,
-Optional

In large skillet, combine onion, bell pepper, tomatoes, pace, garlic, cumin
and salt. Simmer uncovered 10 minutes, breaking up tomatoes with large
spoon. Stir in beans. In 13 x 9 pan, spread 1/3 of bean mixture. Top with 6
tortillas, overlapping, and 1 cup cheese. Top with another 1/3 bean
mixture, remaining tortillas and bean mixture. Cover tightly with foil and
bake at 350 30 to 35 minutes or until hot. Top with tomatoes and remaining
cheese. Continue baking 5 minutes. Let stand 10 minutes. Top as desired.

Recipe by: Pace newsletter spring 93

Posted to brand-name-recipes by Meg Antczak on
Mar 16, 1998