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Cheesy 'Chilada Casserole

1 pound lean ground beef
1 onion, chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, crushed
1 (15.5-ounce) can pinto beans, drained
1 (15-ounce) can tomato sauce
1 cup picante sauce
1 teaspoon ground cumin
1/2 teaspoon salt
12 (6-inch) corn tortillas
2 cups shredded cheddar cheese
1 head lettuce, shredded
2 tomatoes, chopped
Sour cream for accompaniment
Salsa for accompaniment

1. Preheat oven to 350°F (175°C).
2. In a large skillet, brown ground beef with onion, green bell pepper and garlic; drain. Stir in pinto beans, tomato sauce, picante sauce, cumin and salt. Simmer for 15 minutes.
3. Transfer half of the mixture to a 13 x 9 x 2-inch baking dish. Top with half the corn tortillas. Repeat layers. Sprinkle with cheddar.
4. Cover tightly with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes. Serve with lettuce and tomatoes and top with sour cream and salsa.

Makes 8 servings.

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