Beef and Bean Enchilada Casserole-Gluten Free Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 12 oz lean ground beef
1 large onion
1 1/2 teaspoon chili powder
3/4 teaspoon ground cumin
2 15oz cans pinto beans, rinsed and drained
2 4oz cans of diced green chile peppers (I used left over green pepper instead for a sweeter taste intead of a spicey taste.
1 1/2 cup gluten free sour cream
3 tablespoons gluten free all purpose flour
1/2 teaspoon garlic powder
12 6-inch corn tortillas (or gluten free tortillas…the corn tortillas were a little crispy and harder to cut through…next time I will use a gluten free tortilla)
1 10oz cans of enchildada sauce (make sure there is not gluten containing ingredients)
1 cup natural shredded cheddar cheese
Garnish with chives
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Directions: |
Directions:1. Spray with cooking spray a 3-quart rectangular baking dish (casserole/lasagne size); set aside. Preheat over to 350 degrees. In a large skillet cook the ground beef and onion until the meat is cooked through. Drain off the fat. Stir in chili powder and cumin and cook and stir for 1 minute more. Stir in pinto beans and peppers and set aside. In a smaller bowl stir together the sour cream, flour, and garlic powder; set aside.
2. Place half the toritillas in the dish, cutting to fit and overlapping as necessary. Top with half the meat mixture, half the sour cream mixture, and 1 can of enchilada sauce. Repeat the layers. Cover with foil.
3. Bake for 40 minutes or until heated through. Uncover and sprinkle with cheese and chives. Bake about 5 minutes more or until the cheese is melted |
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Personal
Notes: |
Personal
Notes: MAKE AHEAD TIPS: Cover with plastic wrap instead of foil in step 2. You can keep in the fridge for up to 24 hours before cooking. Before cooking, remove plastic wrap and cover with foil. Bake for about 45 minutes or until it’s heated through. Continue with step 3.
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