Cheesy Enchilanda Casserole

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 <patti-Will-Mccoy@posdate: Mon, 28 Oct 1996 20:39:30 +0000 -----