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Main dishes

Bean-and-Beef Enchilada Casserole

Bean-and-Beef Enchilada Casserole recipe
Recipe and Photo by: Better Homes and Gardens
Don't go out for Mexican when making it at home is this easy! This cheesy bean and beef enchilada casserole is the perfect dish for any night of the week.
time
prep:
1 min
total:
1 min
servings
total:
6 to 8 servings

What You Need

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-inch corn tortillas
1
 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1
cup  shredded cheddar cheese (4 ounces)

Make It

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.

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