Beef and Bean Enchilada Casserole

I made enchiladas a couple of months ago, and we loved them! They take awhile, by the time you boil and "pull" the chicken, so I wanted to give this a try...fast, easy enchilada flavor. Plus, who doesn't like a good casserole when the weather cools? This was a delicious meal! I customized it a little bit by using black beans instead of pinto beans and leaving out the onions (blech). The flavor was very mild with the sour cream. Next time I might cut back a little on the sour cream just to add more punch, but it was just fine this way, too! I will aslo remake this using chicken. It would be great with any meat! I found the recipe here.

Beef and Bean Enchilada Casserole

1/2 lb lean ground beef
1/2 c chopped onion (I left this out and didn't miss it)
1 tsp chili powder
1/2 tsp ground cumin
1 15 oz can black beans (or pinto), drained and rinsed
1 4 oz can diced green chili peppers
1 8 oz carton sour cream or light sour cream (less if desired)
2 Tbsp all-purpose flour
1/4 tsp garlic powder
8 6-in corn tortillas
1 10 oz can enchilada sauce (or 1 10-1/2 oz can tomoato puree)
1 c shredded cheddar cheese

1. In a large skillet, cook the ground beef, onion, chili powder, and cumin unti meat is no longer pink and onion is tender. Drain. Stir in beans and undrained chili peppers. Set aside.

2. In a small 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, 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 and chill in refrigerator for up to 24 hours.

4. To finish and serve: Preheat oven to 350 degrees. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35-40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 additional minutes.

Makes 6-8 servings.