Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Green pepper,sweet;quartered
1/2 lb Ground beef, lean
1 ea Onion; chopped
2 ea Garlic cloves; minced
1 tb Chili powder
1 ts Cumin, ground
1 ts Oregano, dried1/2
1/2 ts -Salt
1/4 ts Pepper
1 cn Tomatoes; 19 oz, 540 ml,
-pureed
1 cn Kidney beans; 14 oz, 398 ml
-drained
4 ea Flour tortillas; 8 inch
1 c Mozzarella, part-skim
-shredded
1/2 c Monterey jack; shredded

Slice one of the pepper quarters into thin strips; reserve the
garnish. Chop remaining pepper. In large noncorrosive skillet. cook
beef over high heat, breaking up clumps for 3 minutes or until no
longer pink. drain off any fat. Reduce heat to medium. Add onion,
garlic, chopped green pepper, chili powder, cumin, oregano. salt and
pepper; cook for 5 minutes or until onion is softened. Add tomatoes
and kidney beans, cook for 7 minutes or until thickened. Meanwhile,
with fork, prick tortillas several times; place on baking sheets and
bake in 375 oven for 10 minutes or until crisp. Combine mozzarella
and Monterey Jack cheese. Place 1 of the tortillas on lightly greased
9 inch pie plate; top with 1 1/3 cups chili and about 1/4 cup cheese.
Repeat layering twice; top with remaining tortilla. Bake for about 15
minutes or until heated through. Sprinkle with remaining cheese;
garnish with green pepper strips. bake for 3 minutes or until cheese
is melted. Cut into quarters.

MAKES: about 4 SERVINGS SOURCE: Canadian living magazine Nov 93
posted by Anne MacLellan

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