Bean-and-beef enchilada casserole
January 3, 2012 11:50AM
Bean-and-Beef Enchilada Casserole
Updated: February 5, 2012 8:02AM
MAKES 6 SERVINGS
Non-stick cooking spray 8 ounces extra-lean ground beef ½ cup (1 medium) chopped onion 1 teaspoon chili powder ½ teaspoon ground cumin 1 (15-ounce) can 1 (4-ounce) can diced green chile peppers, undrained 1 (8-ounce) carton light sour cream
beans, rinsed, drained
8 ounces extra-lean ground beef
½ cup (1 medium) chopped onion
1 teaspoon chili powder
½ teaspoon ground cumin
1 (15-ounce) can
1 (4-ounce) can diced green chile peppers, undrained
1 (8-ounce) carton light sour cream
¼ teaspoon garlic powder 8 (6-inch) corn tortillas 1 (10-ounce) can
8 (6-inch) corn tortillas
1 (10-ounce) can
1 cup (4 ounces) Snipped fresh cilantro (optional)
Snipped fresh cilantro (optional)
In large skillet, cook ground beef and onion over medium-high heat until meat is brown and onion is tender, using wooden spoon to break up meat as it cooks. Drain off fat. Stir chili powder and cumin into meat mixture in skillet. Stir pinto beans and green chile peppers into meat mixture in skillet. Remove from heat. In small bowl, stir together sour cream, flour and garlic powder; set aside.
Place half of tortillas in bottom of prepared baking dish, overlapping as necessary. Top evenly with half of meat mixture. Spoon half of sour cream mixture over meat mixture in small mounds; spread to an even layer. Top with half of enchilada sauce. Repeat layers. Cover baking dish with plastic wrap. Chill in refrigerator overnight.
To serve, preheat oven to 350 degrees. Remove plastic wrap; cover with foil. Bake about 30 minutes or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, sprinkle with cilantro.
Better Homes and Gardens The Ultimate Low-Calorie Book