Beef and Bean Casserole

1 lb. ground round
2 onions, finely chopped
3 cloves garlic, minced
1 lb. black beans, mashed
1 Tbs. olive oil
2 Tbs. canned chopped green chili peppers
1 Tbs. chili powder
1-1/2 tsp. ground cumin
2 cups tomato sauce
1 lb. canned peeled tomatoes, very coarsely chopped
12 corn tortillas
3/4 cup shredded cheddar cheese

Preheat oven to 350�F. Saute meat, half the onion and 1 clove of garlic in a flameproof casserole over medium high heat 5 minutes, stirring frequently to break up meat, until meat loses its pink color. Drain excess fat. Stir in mashed black beans. Transfer mixture to a bowl and set aside. Wipe casserole clean.

Heat the oil in same casserole over medium heat. Saut� remaining onion 3 minutes until softened. Add remaining garlic, chili peppers, chili powder and cumin. Saut� 30 seconds. Add tomato sauce and tomatoes with juice. Bring to a boil. Reduce heat to low, simmer partially covered 20 minutes or until sauce is slightly thickened. Transfer all but 1/2 cup sauce into the meat and bean mixture. Mix thoroughly. Transfer the remaining sauce to a bowl and keep warm.

Dip half the tortillas, one at a time, in the hot tomato sauce until softened. Arrange tortillas in the bottom of the casserole.

Spread meat and bean mixture evenly over tortillas. Repeat procedure with remaining tortillas, arranging over meat and bean mixture. Sprinkle with the shredded cheese.

Bake 35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

This recipe serves 6.