Bean-And-Beef Enchilada Casserole |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I expanded slightly on a recipe in BH&G Make-Ahead Cooking (more ground beef, more cheese, added salt and pepper). We all really enjoyed this. I think it would also be good with chicken. Note: The original recipe didn't indicate the measurements of the baking dish-I would recommend something smaller than 9x12 with higher sides like a lasagna pan. Ingredients:
1 lb lean ground beef |
1/2 cup chopped onion |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
fresh ground black pepper |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (4 1/2 ounce) can diced green chili peppers |
1 (8 ounce) carton sour cream (or light dairy sour cream) |
2 tablespoons all-purpose flour |
1/2 teaspoon garlic powder |
8 (6 inch) corn tortillas |
1 (19 ounce) can enchilada sauce |
1 1/2 cups shredded cheddar cheese |
Directions:
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small bowl stir together sour cream, flour and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
4. Bake, covered, in a 350° oven about 30 minutes or until nearly heated through. Uncover; sprinkle with cheese and bake 5 minute more. If desired, garnish with chopped tomato.
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