Enchilada Casserole

By cindygwest

Ingredients

• 8 oz. ground beef
• 1/2 cup chopped onion
• 1 15-oz 15-oz can pinto beans, rinsed and drained
• 1 4-oz can diced green chilies
• 1 t. chili powder
• 1/2 t ground cumin
• 1 8-oz carton sour cream
• k2 T flour
• 1/4 t garlic powder
• 8 6-inch corn tortillas
• 1 10-oz can enchilada sauce
• 1 cup shredded cheddar cheese

Preparation

Step 1

Preheat oven to 350. Lightly grease a 2-qt rectangular baking dish; set aside. Brown beef and onion with medium-high hear. Drain. SStir in beans, chilis, chili powder and cumin.

2. In a small bowl combine sour cream, glour and garlic powder.

3. Arrange half the tortillas to cover the bottom of the prepared baking dish, overlapping as necessary to fit. Top with half the meat mixture, half the sour cream mixture and half the enchilada sauce. Repeat layers.

4. Bake, covered, 30 minutes or until heated through. Sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted.