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Cheesy Enchilanda Casserole Recipe (by Global Cookbook)

Ingredients

1 lb Extra lean grnd beef 1 med Bell Pepper, minced 3 x Cloves Garlic, chopped 16 ounce Black Beans, liquid removed 16 ounce Tomato Sauce 16 ounce Stewed Tomatoes, Mexican Style 1 c. Picante Sauce, med. warm 1 tsp Grnd Cumin 1/2 tsp Garlic Salt

8 x Corn Tortillas 1/2 c. Red Onions, minced 1/2 c. Ripe olives 1 c. Nonfat cheddar cheese, shredded 1/4 tsp Onion Pwdr 1/4 tsp Garlic Pwdr     Lettuce, shredded     Fat-free lowfat sour cream     Fresh Tomato, minced

Directions

1. Brown meat with pepper, onion and garlic; drain. Add in beans, tomato sauce, stewed tomatoes, picante sauce, cumin, garlic salt, and garlic pwdr and onion pwdr. Simmer 15 min. Spoon small amount of meat mix in 13x9 baking dish. Top with tortillas. Top with half the remaining meat mix; sprinkle with cheese and olives. Repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 min. Remove foil and top with remaining cheese. Bake uncovered for 5 min. Top with lettuce, tomato, lowfat sour cream and additional picante sauce.

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