Tuesday, March 5, 2013
Bean and Beef Enchilada Casserole
12 oz ground beef
3/4 cup chopped onion
1 1/2 tsp chili powder
3/4 tsp ground cumin
2 15oz cans pinto beans, rinsed and drained
1 1/2 cups sour cream
3 Tablespoons all-purpose flour
1/2 tsp garlic powder
4 12 inch wheat tortillas
2 10 oz cans enchilada sauce
1 cup(4 oz) shredded cheddar cheese
fresh cilantro, optional
In a large skillet cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Sir in chili powder and cumin; cook and stir 1 minute more. stir pinto beans into meat mixture, set aside.
In a small bowl stir together sour cream, flour, and garlic powder; set aside.
Cut one tortilla into 4 quarters and place into corners of 3 quart rectangular baking dish. Place another tortilla in middle of dish, overlapping as necessary. Your goal is to use these 2 tortillas to cover bottom of dish, cutting tortillas as needed.
Top with 1/2 of meat mixture, 1/2 of sour cream mixture, 1/2 of enchilada sauce. Repeat layer.
Bake, covered in a 350 degree oven for 35 to 40 minutes or until heated through.
Uncover and sprinkle with cheese. Bake another 5 minutes or until cheese is melted. If desired garnish with cilantro.
This dish freezes well and you can freeze it before cooking. When ready to use, thaw and use above baking instructions. You may also cook this and then freeze portions in freezer. My family likes me to freeze in lunch portion containers and then they just microwave when they want to eat it.
Very hardy meal, that has 12 big portions. I have made 2 casseroles at one time, so we can eat one and freeze another. I personally cook with dried beans, but have been time crunched as used canned beans as well and it tastes great.