Taco Bake (Andrea)

½ lbs. extra lean ground beef

½ cup chopped green peppers

½ cup chopped red peppers

1 small onion chopped

2 cups salsa divided

1 cup cheddar cheese, grated, divided

10-12 corn tortillas

2 TBS. chopped fresh cilantro

Sour cream, shredded lettuce, chopped tomatoes

Cook meat, peppers, and onion in large skillet on medium heat until meat is no longer pink (stir frequently).  Add 1 cup of salsa, simmer 3 - 4 min or until peppers are tender.  Remove from heat, stir in ½ cup of the cheese.  Spread ¼ cup of the salsa onto bottom of 13 x 9 inch baking dish.  Lay about 6 tortillas on bottom of pan.  Spoon meat mixture over tortillas.  Lay about 6 more tortillas on top of meat.  Spoon remaining ¾ cup of salsa evenly over filled tortillas; cover with foil.  Bake 20 minutes or until heated through in a 400° oven.  Uncover top with remaining ½ cup cheese.  Bake an additional 2 - 3 minutes or until cheese is melted.  Top with cilantro.  Serve with sour cream shredded lettuce and chopped tomatoes.