Stacked Tostada

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