Bean And Beef Enchilada Casserole

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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.

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Steps

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In a large skillet cook the ground beef , onion , chili powder , and cumin until meat is brown and onion is tender.

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Drain off fat.

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Stir pinto beans and undrained chili peppers into meat mixture.

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Set aside.

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

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Set aside.

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Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish , cutting to fit as necessary.

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

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Repeat layers.

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Bake , covered , in a 350 oven about 30 minutes or until nearly heated through.

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Uncover.

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Sprinkle with cheese and bake 5 minute more.

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If desired , garnish with chopped tomato.

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Ingredients

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lean ground beef, onion, chili powder, ground cumin, salt, fresh ground black pepper, pinto beans, green chili peppers, sour cream, all-purpose flour, garlic powder, corn tortillas, enchilada sauce, cheddar cheese