1 lb. ground pork or beef
1 med. green pepper, chopped
1 med. onion, chopped
1 garlic clove, minced
1 can (16 oz.) pinto beans, drained
1 can (15 oz.) tomato sauce
1 c. picante sauce
1 tsp. ground cumin
1/2 tsp. salt
12 corn tortillas
2 c. (8 oz.) shredded Monterey Jack or Cheddar cheese
Optional: Sour cream
Shredded lettuce
Chopped tomato

Brown meat with green pepper, onion and garlic in skillet; drain. Add beans, tomato sauce, picante sauce, cumin and salt; simmer 15 minutes. Spoon small amount of meat mixture into 9 x 13 inch baking dish, spreading to coat bottom of dish. Cover with 6 tortillas, over lapping to cover meat mixture; top with half of remaining meat mixture, sprinkle with 1 cup cheese. Cover with remaining tortillas, then top with remaining meat.

Cover with aluminum foil; bake at 350 degrees for 20 minutes. Add remaining cheese and bake uncovered for 5 minutes. Let stand 10 minutes before cutting. Top with lettuce, sour cream and tomato.