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
Cajun Country -- New Iberia, Louisiana