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| 1 x ca. 450 g | Extra lean ground beef |
| 1 mittel | Bell pepper chopped |
| 3 | cloves garlic minced |
| 16 x ca. 30 g | Black beans drained |
| 16 x ca. 30 g | tomato sauce |
| 16 x ca. 30 g | Stewed Tomatoes; Mexican Style |
| 1 Tasse | Picante Sauce; med. hot |
| 1 Teelöffel | ground cumin |
| 1/2 Teelöffel | garlic salt |
| 8 | Corn Tortillas |
| 1/2 Tasse | red onions chopped |
| 1/2 Tasse | Ripe olives |
| 1 Tasse | Nonfat cheddar cheese; shredded |
| 1/4 Teelöffel | onion powder |
| 1/4 Teelöffel | garlic powdered |
| | Lettuce shredded |
| | Fat-free sour cream |
| | Fresh Tomato; chopped |
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Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, stewed tomatoes, picante sauce, cumin, garlic salt, and garlic powder and onion powder. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with tortillas. Top with half the remaining meat mixture; sprinkle with cheese and olives. Repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce.
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