Tortilla Lasagna

1 tbsp. vegetable oil
1 large onion, chopped
1 medium green bell pepper, chopped
1 large garlic, minced
1 lb. ground beef
1 tsp. oregano
1 16oz can tomatoes, drained, chopped
1 8oz. can tomato sauce
1 cup sour cream
¾ tsp. Tabasco® pepper sauce
10 corn tortillas
1 16oz. can pinto beans, drained
2 cups shredded Cheddar cheese

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 for as it cooks; cook until browned. Drain off fat; remove fro heat.

In medium bowl, combine tomatoes, tomato sauce, sour cream and Tabasco®; mix well. Cut each tortilla in half. Arrange 10 halves in shallow 11 x 7
baking dish. Spread half meat mixture over tortilla. Top with half pinto
beans, half tomato mixture and 1 cup shredded cheese. Repeat remaining
ingredients.

Bake at 350° for 30 minutes or until heated through. Let stand 10 minutes
before serving.

Makes 4 servings