Tortilla Casserole (Mexican Lasagne) by Jocelyn Craft
INGREDIENTS
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1 lb. ground beef
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1/2 md. onion, chopped
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1 green bell pepper, chopped
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1/4 tsp. cumin,
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to taste
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1 clove garlic (optional)
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2 cans (14 oz. each) Rotel Tomatoes and Green Chiles, lightly drained
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1/2 cup salsa
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2 cans (1 lb. each) Ranch style black beans, drained
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1 can (1 lb.) white shoepeg corn
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6 to 8 oz. Monterrey Jack cheese, grated
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6 to 8 oz. Cheddar cheese, grated
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4 to 6 md. (8-inch) flour tortillas
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Salad, tomatoes, olives, sour cream, and green onions, to garnish
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