Prep 20 mins
Cook 50 mins
This is a great recipe from Family Circle Hometown Classics
- 1⁄2 lb lean ground beef
- 1⁄2 cup chopped onion
- 1 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1 (4 ounce) can diced green chilies, undrained
- 8 ounces light sour cream
- 2 tablespoons flour
- 1⁄4 teaspoon garlic powder
- 48 pieces corn tortillas
- 10 ounces enchilada sauce or 10 1⁄2 ounces tomato puree
- 1 cup shredded cheese
- tomatoes, chopped
- green onion, sliced
- In a large skillet, cook the ground beef, onion, chili powder and cumin over medium heat until onion is tender and meat is no longer pink. Drain off fat. Stir in chili peppers; set aside.
- In a small mixing bowl, stir together sour cream, flour and garlic powder; set aside.
- Place half of the tortillas in a the bottom of a lightly greased 2 quart rectangular baking dish; cut to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, half of the enchilada sauce and 1/2 cup cheese. Repeat layers, except reserve remaining 1/2 cup cheese.
- Preheat oven to 350 degrees, cover dish with foil. Bake 35-40 min or until bubbly. Sprinkle with reserved 1/2 cup cheese. Bake uncovered about 5 min more or until cheese melts. Top with tomato or onion, if desired.
Made this for my sister, brother in law and me and we all enjoyed it! There is only a little left. I used Boca veggie crumbles instead of meat. Thanks!