Bean-and-Beef Enchilida Casserole

Penny Larson

By
@mslakes

My Husband is not a big fan of Mexican Dishes, This dish he takes seconds on... need i say more? It's definately my favorite~!


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Comments:

Serves:

6-8

Prep:

25 Min

Cook:

45 Min

Ingredients

1 lb
lean grd.beef or chicken
3/4 c
chopped onion
1 tsp
chili powder
1/2 tsp
grd. cumin
1(15oz.) can(s)
pinto beans, drained and rinsed
1 (4oz.) can(s)
diced green chili peppers
1 (8oz.)
carton dairy sour cream
2 Tbsp
all-purpose flour
1/4 tsp
garlic powder
12
6 inch corn tortillas
1(10oz.) can(s)
enchilida sauce (red)
2 c
shredded cheddar cheese

Directions Step-By-Step

1
In a lg.skillet cook grd.beef (or chicken), 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.
2
In a sm. mixing bowl stir together sour cream, flour, and garlic powder until combined/set aside.
3
Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, (I use a round one) cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, half of the enchilada sauce and sprinkle with sm. amount of cheese. REPEAT LAYERS. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4
To Serve: Preheat oven to 350F. Remove Plastic wrap; cover dish with foil. Bake in preheated oven for 35-40 min. if using rectang. pan. longer if using round casserole dish. Uncover and sprinkle with remaining cheese.
5
I MAKE THIS IN THE MORNING AND BAKE FOR SUPPER LATER IN THE DAY. NO NEED TO REFRIGERATE BUT MAKES A GREAT MAKE-AHEAD DISH IF YOU DO DECIDE TO REFRIGERATE~~
6
*** I HAVE LINED MY CROCK-POT WITH A COOKING BAG IN THIS PHOTO. IT'S NOT PLASIC WRAP....

About this Recipe

Course/Dish: Chicken, Beef, Casseroles
Regional Style: Mexican
Other Tag: Quick & Easy