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.


Ingredients
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)


Directions
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! :)

Mexican, anyone?

I have been in the mood for some spicy food lately. I used to make these enchiladas all the time, but then I think I must have forgotten about them. They are very easy and quite tasty. Of course for the children I will hold out some chicken and some cheese and a few tortillas and give them a more plain version. I'm not sure where I found this recipe initially years ago, but it is an ol' standby. Hope you all try it and enjoy!

Fiesta Chicken Enchiladas

2 10oz. cans of mild enchilada sauce
2 cups (or more) of chopped cooked chicken
1/2 cup sour cream
1 4oz can of chopped green chilis (undrained)
1/3 cup chopped green onions (i left these out this time)
8 oz. shredded cheese of your choice
flour tortillas

Preheat oven to 350. Combine chicken, sour cream, chilies, onion in a bowl. Add about half of the cheese to the bow. Pour 1 can enchilada sauce in a 9x13 pan. Spoon about 1/3 cup chicken mixture down the middle of each tortilla. Roll up tortillas and place, seam side down, in prepared baking pan. Pour remaining 1 can enchilada sauce over the top; sprinkle top with remaining cheese. Bake, uncovered, 30 minutes or until cheese is melted and enchiladas are heated through. Good covered with extra sour cream and tortilla chips on the side. I also serve with a side of rice.

Of course I forgot to take a picture once this was cooked. But this is what it looked like going into the oven!

Enjoy!