Prep 20 mins
Cook 30 mins
I expanded slightly on a recipe in BH&G Make-Ahead Cooking (more ground beef, more cheese, added salt and pepper). We all really enjoyed this. I think it would also be good with chicken. Note: The original recipe didn't indicate the measurements of the baking dish--I would recommend something smaller than 9x12 with higher sides like a lasagna pan.
- 1 lb lean ground beef
- 1⁄2 cup chopped onion
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon salt
- fresh ground black pepper
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (4 1/2 ounce) candiced green chili peppers
- 1 (8 ounce) carton sour cream (or light dairy sour cream)
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon garlic powder
- 8 (6 inch) corn tortillas
- 1 (19 ounce) can enchilada sauce
- 1 1⁄2 cups shredded cheddar cheese
- In a large skillet cook the ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
- In a small 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 as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
- Bake, covered, in a 350° oven about 30 minutes or until nearly heated through. Uncover; sprinkle with cheese and bake 5 minute more. If desired, garnish with chopped tomato.
This went together quickly and was very tasty. I used ground chuck and dried minced onions. My layers did not hold together and tortilla chips would have been nice to scoop with. Maybe refried beans mixed in with the ground beef to give it a thicker texture. We topped ours with a dollop of sour cream and salsa. Thank you Sharlene for posting your recipe. I will make this again but definitely have chips available. Made and reviewed for the Alphabet Chef tag game.