1 lb. ground beef
1 onion, chopped
1 or 2 cloves garlic, minced
1 (15 oz.) can pinto beans, drained
1 (16 oz.) can tomato sauce
1 c. salsa or picante sauce
1 tsp. cumin
Salt and pepper
2-3 c. shredded Monterey Jack or cheddar cheese
1 dozen corn tortillas
Shredded lettuce
Sour cream
Chopped tomato
Sliced black olives (garnish)

Brown meat with onion and garlic; drain. Add beans, tomato sauce, salt, cumin, salt, and pepper. Simmer about 15 minutes. Spoon small amount of meat mixture into 13 x 9 x 2 inch baking dish, spreading on coat bottom of dish. Top with 6 tortillas over lapping to cover bottom of pan. Top with half of meat mixture. Sprinkle with 1 cup cheese.

Cover with remaining tortillas, overlapping to cover cheese. Top with remaining meat mixture. Cover tightly with foil; bake at 350 degrees for 25 minutes. Remove foil; top with remaining cheese. Bake uncovered for 5 minutes. Let stand 10 minutes before cutting. Garnish with lettuce, sour cream, tomatoes, and olives.