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Tortilla Lasagna

1 tablespoon vegetable oil
1 large onion, chopped
1 medium green pepper, chopped
1 large clove garlic, minced
1 pound ground beef
1 teaspoon dried oregano leaves
1 can (16 oz.) tomatoes, drained, chopped
1 can (8 oz.) tomato sauce
1 cup sour cream
3/4 teaspoon Tabasco pepper sauce
10 corn tortillas, 5 inches in diameter
1 can (16 oz.) pinto beans, drained
2 cups (8 oz.) shredded cheddar cheese

Preheat oven to 350degrees. In large skillet heat oil; cook
onion, green pepper and garlic 3 minutes or until tender.
Add ground beef and oregano, breaking up meat with
fork as it cooks; cook until browned. Drain off fat; remove
from heat. In medium bowl combine tomatoes, tomato
sauce, sour cream and Tabasco sauce; mix well. Cut each
tortilla in half. Arrange 10 halves in shallow 11x7-inch
baking dish. Spread half the meat mixture over tortillas.
Top with half the pinto beans, half the tomato mixture,
and 1 cup shredded cheese. Repeat with remaining
ingredients. Bake 30 minutes or until heated through.
Let stand 10 minutes before serving. Serve with sour
cream and salsa, if desired.