Prep 25 mins
Cook 35 mins
I love how easy this comes together--no worrying if the tortillas are folded just right (you don't even need to fold them). I substituted plain yogurt for sour cream and kidney beans for the pinto beans, and I still loved this. You can also make this ahead of time (make-ahead directions are below). Recipe courtesy of Better Homes and Gardens New Cookbook 15th Edition 2010.
- 8 ounces ground beef
- 1⁄2 cup onion, chopped
- 15 ounces pinto beans, rinsed and drained
- 4 ounces green chilies, diced but undrained
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 8 ounces sour cream or 8 ounces light sour cream
- 2 tablespoons all-purpose flour
- 1⁄4 teaspoon garlic powder
- 8 corn tortillas (6 inch)
- 10 ounces enchilada sauce
- 1 cup cheddar cheese, shredded
- Preheat oven to 350.
- Lightly grease a 2-quart rectangular baking dish and set aside.
- In a large skillet cook beef and onion until meat is brown and onion is tender.
- Drain fat and discard.
- Stir in pinto beans, undrained chilies, chili powder, and cumin into meat mixture and set aside.
- In a small bowl stir together sour cream, flour, and garlic powder until combined and set aside.
- Arrange half the tortillas in bottom of prepared baking dish (cutting to fit if necessary).
- Top with half the meat mixture, half the sour cream mixture, and half the enchilada sauce.
- Repeat with remaining tortillas, meat mixture, sour cream mixture, and enchilada sauce.
- Cover with foil. Bake about 30 minutes or until heated through.
- Remove foil and sprinkle casserole with cheese and bake 5 minutes or until cheese melts.
- Make-Ahead Directions: Prepare as directed but instead of covering with foil cover with plastic wrap and chill for up to 24 hours. Remove plastic wrap. Cover dish with foil. Bake in 350 oven about 35 minutes or until heated through. Uncover and sprinkle with cheese. Return to oven and bake for 5 minutes more or until cheese melts.