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