Cheesy Chilada Bake

Modified from Fix Freeze Feast

6 lbs lean ground beef

4 green bell peppers, diced

4 medium onions, diced

2 tsp minced garlic

4 cups picante sauce

4 (15 oz) cans tomato sauce

4 (14.5 oz) cans pinto beans

2 tsp cumin

2 tsp salt

48 corn tortillas

8 cups shredded Mexican cheese

Brown beef, peppers, onions, and garlic in large stockpot over medium heat until no longer pink. Drain and discard fat. Stir in picante sauce, tomato sauce, beans, cumin and salt.

Spread 4 cups of meat mixture in bottom of each of 4 13 by 9 pans. Cover with 6 corn tortilla, overlapping them. Spread 1 cup of cheese over tortillas. Repeat layers, ending with cheese.

Wrap each tightly in plastic wrap and then foil to freeze.

Cooking Instructions

Completely thaw in fridge. Preheat to 350. Remove plastic wrap and foil then replace foil. Bake for 40 minutes or until center s hot and edges are bubbly.