Monday, December 10, 2012

Bean and Beef Enchilada Casserole~by Kelsey

I found this recipe on pinterest.  It originally came from  It's really tasty!  I did not chill it in the fridge first and it worked just fine.  I also doubled the beef.  Next time I would double the whole recipe, though, because it only makes 6-8 servings as-is.

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 and 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 or flour tortillas
1  10-ounce can enchilada sauce or one 10 1/2-ounce can tomato puree
1  cup shredded cheddar cheese (4 ounces)

In a large skillet cook the 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 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, 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 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.
*Not my photo!

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