Cheesy Chilada Casserole

Serves: 8
Total Calories: 390


1 pound ground beef
1 green bell pepper, medium, diced
1 onion medium, chopped
1 clove garlic minced
1 (16-ounce) can pinto bean, 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.

Nutritional Facts:

Serves: 8
Total Calories: 390
Calories from Fat: 112

This Cheesy Chilada Casserole recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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