Tortilla-Bean Casserole - cooking recipe

Ingredients

1 (14 1/2 oz.) can tomatoes
3/4 c. picante sauce
2 c. chopped onion
1 1/2 c. chopped green pepper
2 cloves garlic, minced
2 tsp. ground cumin
2 (15 oz.) cans red kidney beans
1 (6-inch) pkg. corn tortillas
1 (8 oz.) pkg. Monterey or Jalapeno cheese, shredded

Preparation

In a large skillet, cut up tomatoes with juice.
Add picante sauce, onion, green pepper, garlic and cumin.
Bring to a boil; then reduce heat and simmer fro 10 minutes.
Add kidney beans (may substitute 1 can of Great Northerns for 1 can of kidney beans).