Monday, December 28, 2009
Bean-&-Beef Enchilada Casserole
1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans,drained & rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)
1.In a large skillet cook the ground beef, onion, chili powder,& cumin until onion is tender & meat is no longer pink; drain. Stir pinto beans & undrained chili peppers into meat mixture;set aside.
2. In a small mixing bowl stir together sour cream, flour,& garlic powder until combined;set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture,& half of the enchilada sauce. Repeat layers.Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve:Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly.Uncover;sprinkle with cheese & bake 5 minutes more.Makes 6 to 8 servings.