Bean and Beef Enchilada Casserole

By Cindy_Wicker

Ingredients

• 1/2 pound lean ground beef
• 1/2 cup chopped onion
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1 (15 oz.) can pinto beans, drained and rinsed
• 1 (4 oz.) can diced green chili peppers
• 1 (8 oz.) carton sour cream
• 2 tbsp. plain flour
• 1/4 tsp. garlic flour
• 8 (6") corn tortillas
• 1 (10 oz.)can enchilada sauce
• 1 cup (4 oz.) shredded cheddar cheese

Details

Servings 8

Preparation

Step 1

In a large skillet, cook ground beef, onion, chili powder and cumin until onion is tender and meat is no longer pink. Drain. Stir pinto beans and undrained chili peppers into meat mixture. Set aside. In a small mixing bowl, stir together sour cream, flour, and garlic powder until combined. Set aside. Place 1/2 of the tortillas in the bottom of a lightly greased 9 x 13 baking dish. Cut to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap. Chill in refrigerator for up to 24 hours. To serve, preheat oven to 350 degrees. Remove plastic wrap and cover with foil. Bake for 35 - 40 minutes or until bubbly. Uncover and sprinkle with cheese. Bake 5 minutes more.

Fat - 24 g
Fiber - 6 g
Carbs - 36 g
Protein - 19 g