1 pt. tomatoes
1 tsp. basil
1 tsp. oregano
1 tbsp. garlic powder
1 med. green pepper, chopped
1 med. onion, chopped
2 cans #2 pinto beans, drain a bit
1 (8 oz.) Monterey Jack cheese, cubed
A few dashes Texas Pete
Cooked rice

In large oven-proof skillet, saute onion and peppers until soft. Add tomatoes, 1 teaspoon basil, 1 teaspoon oregano and 1 tablespoon garlic powder. Cook until well mixed. Add pinto beans and cheese. Then add last Texas Pete.

Bake at 350 degrees for 30 minutes until cheese starts to brown. Serve over cooked rice with corn muffins and a fruit salad. The bean dish is better served the next day.