¾ pound lean ground beef
½ cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
¼ teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce
1 ½ cups shredded Taco Blend cheese or Cheddar cheese
Chopped lettuce, diced tomatoes, salsa, additional sour cream
In a large skillet cook the ground beef, onion, chili powder, cumin, and salt until onion is tender and meat is no longer pink. Stir pinto beans and undrained green chili peppers into meat mixture; set aside.
In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
Place half of the tortillas in the bottom of a lightly greased 2-quart (9” x 13”) 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.
Preheat oven to 350° F. Cover dish with foil and bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. If desired, top individual servings with lettuce, tomatoes, salsa and additional sour cream.