Spicy Mexican Casserole
A creamy twist to a spicy dish.
Preheat oven to 350°.
Brown meat, onion, green pepper and garlic. Drain off fat. Season with salt and pepper. Add taco and enchilada sauce.
Heat yogurt and chilies in a separate saucepan. Add to meat mixture. Blend well.
In a 9x12 casserole dish, line bottom with 6 layers tostado shells, broken in quarters. Add half of meat mixture, cover with cheese. Top with salsa and repeat tostado, meat and cheese.
Bake for 35 minutes.