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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cheesy Chilada Casserole |
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Serves: 8 Print this Recipe1 pound ground beef 1 green bell pepper, medium, diced 1 onion medium, chopped 1 clove garlic minced 1 16-ounce can pinto beans, drained 1 15-ounce can tomato sauce 1 cup picante sauce 1 teaspoon cumin powder 1/2 teaspoon salt 12 corn tortillas 2 cups monterey jack cheese, shredded Brown meat (lean ground pork may be substituted for beef) with green pepper, onion, and garlic in 10-inch skillet; drain. Add beans, tomato sauce, Picante Sauce (see recipe in this cookbook), cumin, and salt; simmer 15 minutes. Spoon small amount of meat mixture into 9x13x2-inch baking dish or pan, 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 F. 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, and serve with additional Picante Sauce. Makes 8 servings. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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