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.


Bean-and-Beef Enchilada Casserole


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Servings: 6 to 8 servings
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Ingredients
 
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  • 1/2  pound  lean ground beefOn Sale
  • 1/2  cup  chopped onionOn Sale
  • 1  teaspoon  chili powderOn Sale
  • 1/2  teaspoon  ground cuminOn Sale
  • 1  15-ounce can  pinto beans, drained and rinsedOn Sale
  • 1  4-ounce can  diced green chili peppersOn Sale
  • 1  8-ounce carton  dairy sour cream or light dairy sour creamOn Sale
  • 2  tablespoons  all-purpose flourOn Sale
  • 1/4  teaspoon  garlic powderOn Sale
  • 8  6-inch  corn tortillasOn Sale
  • 1  10-ounce  can enchilada sauce or one 101/2-ounce can tomato pureeOn Sale
  • 1  cup  shredded cheddar cheese (4 ounces)On Sale
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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
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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how-tos
How to Make Enchiladas
Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. The ancient Aztecs made enchilada dishes consisting of a fried tortilla topped with salsa and cheese, covered by another tortilla and topped off with a fried egg. Though these dishes existed for centuries, the term "enchilada" (which literally means "chili filled") wasn't coined until the 19th century, and the original dish has been all but completely transformed since its early days.

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