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Bean and Beef Enchilada Casserole Recipe

   
 

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     Bean and Beef Enchilada Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   6-8

Ingredients
1/2 lb hamburger
1/2 c. chopped onion
1 t. chili powder
1/2t. cumin
15 oz. pinto beans, drained and rinsed
4 oz. can diced green chili peppers
8 oz. sour cream
2 T. flour
1/4 t. garlic powder
 
8 - 6inch corn tortilla
10 oz enchilada sauce or 101/2 oz tomato puree
1 c. shredded cheddar cheese

Instructions
In a large skillet cook hamburger, onion, chili powder and cumin until onion is tender and meat no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside. In small bowl stir together sour cream, flour, and garlic powder until combined; set aside. Place half tortilla in bottom of lightly greased 2 qt. baking dish, cutting to fit if necessary. Top with half the meat mixture, half the sour cream mixture and half the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours. To serve- Preheat oven to 350. Remove plastic;cover dish with foil. Bake in preheated oven for 35-40 minutes or until bubbly. Uncover, sprinkle with cheese and bake 5 minutes more.


Originally Submitted
10/22/2012





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