Enchilada Casserole
I recently tried a new recipe from this book. We had some friends taste test it with us and they thought it was pretty good. (At least I think they thought it tasted fine.) Adam asked me to make it again, which gives the recipe high marks in my book. He likes the addition of corn chips sprinkled on top for some added crunch.
The recipe is given for a 2-quart casserole or a 3-quart casserole. I will show the ingredient amounts for the 3-quart recipe in red.
Bean and Beef Enchilada Casserole
8oz (12oz) 90% lean ground beef
1/2 cup (3/4 cup) chopped onion
1 tea (1 1/2 tea) chili powder
1/2 tea (3/4 tea) ground cumin
1 15oz can (2 cans) pinto beans, rinsed and drained
1 4oz can (2 cans) diced green chile peppers, undrained
8oz (1 1/2 cups) sour cream
2 Tbs (3 Tbs) all-purpose flour
1/4 tea (1/2 tea) garlic powder
8 6-inch (12) corn tortillas
1 10oz can (2 cans) enchilada sauce
3/4 cup (1 cup) shredded cheddar cheese
fresh cilantro and sliced red chiles for garnish (optional)
1. In a large skillet cook the ground beef and onion until meat is brown and onion is tender; drain off fat. Stir in chili powder and cumin; cook and stir 1 minute more. Stir in pinto beans and uundrained chile peppers into meat mixture; set aside. In a small bowl stir together sour cream, flour and garlic powder; set aside.
2. Place half of the tortillas in the bottom of a lightly greased 2-quart (3-quart) rectangular baking dish, cutting to fit and overlapping as necessary. Top with half of the meat mixture, half of the sour cream mixture and half of the enchilada sauce. Repeat layers.
3. Bake, covered, in a 350-degree oven for 35 to 40 minutes or until heated through. Uncover and sprinkle with cheese. Bake about 5 minutes more or until cheese is melted. If desired, garnish with cilantro and fresh chile peppers.
This is so yummy on a cool fall night. The second time I made it we had it with hot buttered corn on the side- scrumptious!
Sounds good. Thanks for sharing the recipe.
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