Bean-and-Beef Enchilada Casserole
Recipe from
Better Homes and Gardens
This hearty dish has all the great taste of traditional enchiladas--cumin, chiles, and sour cream--without all of the fuss. It's a fast and easy favorite.
Ingredients
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1/2 poundlean ground beefsee savings
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1/2 cupchopped onionsee savings
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1 teaspoonchili powdersee savings
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1/2 teaspoonground cuminsee savings
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1 15-ounce canpinto beans, drained and rinsedsee savings
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1 4-ounce candiced green chili pepperssee savings
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1 8-ounce cartondairy sour cream or light dairy sour creamsee savings
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2 tablespoonsall-purpose floursee savings
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1/4 teaspoongarlic powdersee savings
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8 6-inchcorn tortillassee savings
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1 10-ouncecan enchilada sauce or one 101/2-ounce can tomato pureesee savings
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1 cupshredded cheddar cheese (4 ounces)see savings
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Directions
1.
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.
2.
In a small mixing 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 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.
4.
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.
Nutrition information
Per serving: Calories 429, Total Fat 24 g, Cholesterol 64 mg, Sodium 632 mg, Carbohydrate 36 g, Fiber 6 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 30%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
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