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Mexican-inspired dishes are a classic dinner favorite and so are fuss-free casseroles. This hearty casserole has all the great taste of traditional enchiladas, including cumin, chiles, and sour cream, without all of the frying, filling, and rolling. Serve with a cool, crisp, mixed greens salad for a complete meal.
Ingredients
- 1/2 pound lean ground beef
- 1/2 cup chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 15-ounce can pinto beans, drained and rinsed
- 1 4-ounce can diced green chili peppers
- 1 8-ounce carton dairy sour cream or light dairy sour cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon garlic powder
- 8 6-inch corn tortillas
- 1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
- 1 cup shredded cheddar cheese (4 ounces)
Directions
- 1In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
- 2In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
- 3Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
- 4To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.
Recipe Source
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Browse Recipe
- Main Ingredient: beef
- Category: main dish, casserole, meats
- Specialty Collections: make ahead, casserole
- Cuisine: american
- Source: Better Homes and Gardens
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42 USER REVIEWS
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This looks and smells much better than it tastes. I made it once, and that one time was quite enough for me and my family.
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Karen...I have used a jarred black bean dip in place of sour cream in enchiladas. Same consistancy.
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Making it ahead of time lets the flavors meld and the tortillas absorb flavor. You don't HAVE to do that, but it's better if you do. Nice way to have dinner ready when you don't have time that evening, too.
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I like the cooking creme located where the cream cheese is...also Philadelphia brand. You can use it in place of sour cream. I usually just don't tell them it's in there, my son in law hates sour cream but he eats it in stuff al the time and doesn't know it!
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I'd have to throw some cilantro in there
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