Thursday, March 12, 2009

Bean & Beef Enchilada Casserole

This is from one of my favorite cookbooks, "Fast Fix family food" by BHG. I've been making this ever since it was in the magazine. It's basically a Mexican lasagna and you use corn tortillas instead of pasta.


1 pound of lean ground beef
1 medium onion, chopped
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15oz. can pinto beans, drained and rinsed
1 4oz. can diced green chile peppers, undrained
1 8oz. carton sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
10-12 6-inch corn tortillas
1 10oz. can enchilada sauce
2 cups shredded cheddar cheese

chopped tomatoes (optional)
sliced green onions (optional)

Preheat the oven to 350 degrees.
  1. In a large skillet, cook the ground beef, and onion over medium heat until onion is tender and the meat is no longer pink. Drain off the fat.
  2. Stir in the chili powder, cumin, drained pinto beans and undrained chile peppers; set aside.
  3. In a small bowl, stir together sour cream, flour and garlic powder;set aside.
  4. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish; cut to fit if necessary. Top with half the meat mixture, half the sour cream mixture, half the enchilada sauce, and 1 cup of cheese. Repeat the layers, except the remaining cheese.
  5. Cover the dish with foil; bake 35 to 40 minutes or until bubbly. Sprinkle with the reserved cup of cheese. Bake, uncovered, about 5 minutes more or until cheese melts.
  6. If desired, top with tomato and sliced green onions. (I just used the tomato)
Serves 6.

*Sorry for the messy plate, I was back for seconds. YUM! :)

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