Cheesy Chilada Bake

This one has been a huge hit. I have made it many times and it perfect if you are making multiple meals. The most time consuming is chopping the produce and browning the meat. I made enough veggies and meat for 6 meals in an hour. It will probably take me about 30 more minutes to assemble the meals and I have 6 meals done in 90 minutes. I used yellow and orange peppers instead of green. Please note the serving sizes for this recipe.

Makes 4(9x13 pan)entrees,8 servings each

6 lbs. ground beef
4 green peppers, diced
4 medium onions, diced
2 tsp. minced garlic (about 6 cloves)
4 c. Picante sauce
4 (15 oz) cans tomato sauce
4 (14.5 oz) cans pinto beans
2 tsp. ground cumin
2 tsp. salt
48 corn tortillas
8 c. Mexican cheese, shredded

1. Brown beef, peppers, onions, and garlic in large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Stir in picante sauce, tomato sauce, beans, cumin, and salt.
2. Spread 4 cups of the mixture over the bottom of each baking dish. Cover the mixture with 6 corn tortillas, overlapping the edges as necessary to fit in a single layer. Spread 1 cup of cheese over the tortillas. Repeat each layer, finishing with cheese topping.
3. Wrap each dish entirely in plastic. Top with foil, label and freeze.

To cook:
1. Completely thaw one dish in fridge.
2. Preheat the oven to 350 degrees.
3. Remove plastic wrap and foil from baking dish and replace foil. Bake for 40 minutes, or until center is hot and edges are bubbly.