Ingredients Jump to Instructions ↓

  1. 8 ounces ground beef

  2. 1/2 cup onion , chopped

  3. 15 ounces pinto beans , rinsed and drained

  4. 4 ounces green chilies , diced but undrained

  5. 1 teaspoon chili powder

  6. 1/2 teaspoon ground cumin

  7. 8 ounces sour cream or 8 ounces light sour cream

  8. 2 tablespoons all-purpose flour

  9. 1/4 teaspoon garlic powder

  10. 8 corn tortillas (6 inch)

  11. 10 ounces enchilada sauce

  12. 1 cup cheddar cheese , shredded

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350.

  2. Lightly grease a 2-quart rectangular baking dish and set aside.

  3. In a large skillet cook beef and onion until meat is brown and onion is tender.

  4. Drain fat and discard.

  5. Stir in pinto beans, undrained chilies, chili powder, and cumin into meat mixture and set aside.

  6. In a small bowl stir together sour cream, flour, and garlic powder until combined and set aside.

  7. Arrange half the tortillas in bottom of prepared baking dish (cutting to fit if necessary).

  8. Top with half the meat mixture, half the sour cream mixture, and half the enchilada sauce.

  9. Repeat with remaining tortillas, meat mixture, sour cream mixture, and enchilada sauce.

  10. Cover with foil. Bake about 30 minutes or until heated through.

  11. Remove foil and sprinkle casserole with cheese and bake 5 minutes or until cheese melts.

  12. Make-Ahead Directions: Prepare as directed but instead of covering with foil cover with plastic wrap and chill for up to 24 hours. Remove plastic wrap. Cover dish with foil. Bake in 350 oven about 35 minutes or until heated through. Uncover and sprinkle with cheese. Return to oven and bake for 5 minutes more or until cheese melts. ?


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