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| 1 x ca. 450 g | ground beef |
| 1 | Med. Bell Pepper, chopped |
| 1 | cloves garlic minced |
| 16 x ca. 30 g | Pinto Beans, drained |
| 15 x ca. 30 g | tomato sauce |
| 1 Tasse | Picante Sauce, med. hot |
| 1 Teelöffel | ground cumin |
| 1/2 Teelöffel | salt |
| 12 | Corn Tortillas |
| 2 Tasse | cheese shredded |
| 1 | Lettuce shredded |
| 1 | sour cream |
| 1 | Fresh Tomato, chopped |
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* 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.
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