Cheesy enchilanda casserole

---------- Recipe via Meal-Master (tm) v8.04
  
       Title: Cheesy Enchilanda Casserole
  Categories: Beef, Casseroles, Cheese, Low-fat/low, Mexican
       Yield: 10 servings
  
  
         1 lb extra lean ground beef
         1 md Bell Pepper -- chopped
         3    cloves Garlic -- minced
        16 oz Black Beans -- drained
        16 oz Tomato Sauce
        16 oz Stewed Tomatoes -- Mexican
   :          Style
         1 c  Picante Sauce -- med. hot
         1 ts Ground Cumin
       1/2 ts Garlic Salt
         8    Corn Tortillas
       1/2 c  Red Onions -- chopped
       1/2 c  ripe olives
         1 c  nonfat cheddar cheese --
   :          shredded
       1/4 ts Onion Powder
       1/4 ts Garlic Powder
   :          Lettuce -- shredded
   :          fat-free sour cream
   :          Fresh Tomato -- chopped
   
   Brown meat with pepper, onion and garlic; drain. Add
   beans, tomato sauce, stewed tomatoes, picante sauce,
   cumin,  garlic salt, and garlic powder and onion
   powder. Simmer 15 minutes. Spoon small amount of meat
   mixture in 13x9 baking dish. Top with tortillas. Top
   with half the remaining meat mixture; sprinkle with
   cheese and olives. Repeat (except for cheese). Cover
   tightly with aluminum foil. Bake at 350" for 20
   minutes. Remove foil and top with remaining cheese.
   Bake uncovered for 5 minutes. Top with lettuce,
   tomato, sour cream and additional picante sauce.
   
   Recipe By     : Flora
   
   From: Patti Mccoy 

 
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