Bean And Beef Enchilada Casserole Recipe

Ingredients for Bean And Beef Enchilada Casserole

• Lean Ground Beef
• 1/2 medium onion (chopped)
• 2 tbsp chili powder
• Ground Cumin
• Salt
• Fresh Ground Black Pepper
• 1 (15-ounce) can pinto beans (drained and rinsed)
• Green Chili Peppers
• 1 cup sour cream
• All Purpose Flour
• 1 tsp garlic powder
• Corn Tortillas
• 2 cups enchilada sauce
• Cheddar Cheese

How to Make Bean And Beef Enchilada Casserole

1. Brown 1 lb ground beef, 1/2 medium onion (chopped), 2 tbsp chili powder, and 1 tbsp cumin in a large skillet over medium-high heat until beef is browned and onion is tender.
2. Drain off excess grease.
3. Stir in 1 (15-ounce) can pinto beans (drained and rinsed) and 1 (4-ounce) can diced green chilies (undrained).
4. Set aside.
5. In a small bowl, whisk together 1 cup sour cream, 2 tbsp all-purpose flour, and 1 tsp garlic powder.
6. Set aside.
7. Lightly grease a 2-quart rectangular baking dish (like a lasagna pan).
8. Layer half of 6-8 corn tortillas (cut to fit the dish if necessary) in the bottom of the prepared baking dish.
9. Top with half of the beef mixture, half of the sour cream mixture, and 1 cup enchilada sauce.
10. Repeat layers with remaining tortillas, beef mixture, sour cream mixture, and enchilada sauce.
11. Bake, covered, at 350°F (175°C) for 30 minutes.
12. Uncover, sprinkle with 2 cups shredded cheddar cheese, and bake for an additional 5 minutes, or until cheese is melted and bubbly.
13. Garnish with chopped fresh tomatoes, if desired. Let stand for 10 minutes before serving.