Bean-and-Beef Enchilada Casserole

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.

Bean-and-Beef Enchilada Casserole

by 85  people

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  • 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  inches 
    corn tortillas
  • 1  10  ounce 
    can enchilada sauce or one 101/2-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.
Nutrition information
Per Serving: cal. (kcal) 429, Fat, total (g) 24, chol. (mg) 64, carb. (g) 36, fiber (g) 6, pro. (g) 19, vit. A (RE) 0, vit. A (IU) 1117.58, vit. C (mg) 5.9, sodium (mg) 632, calcium (mg) 302.9, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet
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