1 lb. ground meat
1 chopped onion
2 cloves fresh garlic, minced
2 chopped tomatoes (or 1 can, chopped and drained)
1 chopped bell pepper
2 can cream of mushroom soup
2 (8 oz.) container sour cream
2/3 c. shredded Monterey Jack cheese
1/2 c. shredded Cheddar cheese
1 pkg. flour tortillas
Salt and pepper
Picante sauce (optional), spoon over tortillas when done

Brown ground meat; add onions, bell peppers, garlic, and tomatoes until all vegetables are tender. Take tortillas and spoon 2 heaping spoons into tortillas and roll up, placing seam side down, in 9 x 13 inch dish. Makes 6-8. Heat soup all over top. Pour soup over cheese and top with Cheddar cheese. Bake until bubbles at 400 degrees for 30 minutes.