Tortilla Lasagna

1 tbs vegetable oil

1 large onion, chopped (1 cup)

1 med-size green bell pepper, chopped (1 cup)

1 large clove garlic, chopped (1 tsp)

1 tsp dried leaf oregano, crumbled

1 lb ground beef

One 16 oz can tomatoes, drained, chopped

One 8 oz can tomato sauce

One cup sour cream

3/4 tsp Tabasco pepper sauce

10 corn tortillas, 5 inches in diameter

One 16 can pinto beans, drained

2 cups shredded Cheddar cheese (1/2 lb)

In large skillet heat oil; saute onion, green popper and garlic until tender, about 3 minutes; stir in oregano. Add chopped beef, breaking up meat with fork as it cooks; cook through, remove from heat. In medium bowl combine tomatoes, tomato sauce, sour cream and Tabasco sauce. Cut each tortilla in half. Arrange 10 halves in a shallow, 9 inch square baking dish. Spread half the meat mixture over the tortillas. Top with half the pinto beans, heat the tomato sauce mixture and 1 cup shredded cheese. Repeat with remaining ingredients. Bake in a preheated 350F oven 30 minutes until heated through. Let stand about 10 minutes before serving. Cut into 4 squares.

Yield: 4 servings

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Cajun Country -- New Iberia, Louisiana