Cheesy Chilada Casserole

1 lb ground beef or turkey
1 medium onion, chopped
1 clove garlic, minced
1 (16 oz) can pinto beans, drained
1 (15 oz) can tomato sauce
1 c picante sauce (mild, medium or hot)
1 tsp ground cumin
1/2 tsp salt
12 corn tortillas
16 oz shredded cheddar cheese
Shredded lettuce
Sour cream
Diced tomato
Guacamole


Brown meat with onion and garlic, drain off fat. Add beans, sauces, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture into 9x13 inch greased pan, spreading to coat bottom (what I do is buy a small can of tomato sauce and spread that on bottom then pour rest into mixture. Then just put a smaller amount of meat mixture on bottom). Top with 6 tortillas, overlapping as necessary. Top with with HALF remaining meat mixture and 8 oz cheese. Cover with remaining tortillas, overlapping to cover cheese. Top with remaining meat mixture. Cover tightly with foil. Bake at 350 degrees for 40 minutes. Remove foil; top with remaining cheese. Continue baking, uncovered, for 10 minutes more or until cheese is melted. Top each serving with sour cream, guacamole, lettuce and tomato (we normally don't do this last part as it's yummy without it. But it is SOOOO much better with it all).