Happy Halloween! I’m looking forward to taking my little 2 year old granddaughter trick or treating tonight. She’s going as Snow White. Or as she says it “No-ite”
Beef and Bean Enchilada Casserole
Chicken and Stuffing Casserole
Kibalsa with Cabbage, Carrots and Potatoes
Fast Food Friday
The recipe I want to share with you is one I haven’t tried yet but it looks pretty yummy. I got it from www.betterrecipes.com. Here it is:
Bean and Beef Enchilada Casserole
1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon cumin
1 15 ounce can drained Pinto beans
1 4 ounce can green diced peppers
1 8 ounce light sour cream
1/2 teaspoon garlic powder
8 6 inch corn tortillas
2 tablespoons flour
1 10 ounce can Enchilada sauce or 10 ounce can tomato puree
1 cup shredded cheddar cheese
- Brown the ground beef, and onion in a large skillet.
- Add the chili powder, cumin. Cook until the onion is translucent and tender and meat isn’t pink.
- Drain fat.
- Stir in pinto beans and un-drained chili peppers into the meat and set aside.
- In a small bowl, stir together the sour cream, flour and garlic powder until combined and set aside.
- Spray the bottom of a rectangular baking dish with cooking spray and lay half of the tortillas into the bottom to cover. Cut to fit if necessary.
- Top with half the meat mixture, half the sour cream mixture and half the enchilada sauce. Repeat the layers.
- Cover the dish with plastic wrap and refrigerate for up to 24 hours.
- Preheat the oven to 350 degrees.
- Remove the plastic wrap and cover the dish with foil.
- Bake for 35-40 minutes until bubbly.
- Sprinkle with cheddar cheese and bake for 5 more minutes.
My notes: Okay, first if you notice in the picture, it looks like there are tomatoes on this casserole but the only tomatoes in the recipe mentioned is the tomato puree. Hmmm, well I like tomatoes so I’ll probably add a can of Ro-tel tomatoes. It also looks like it has green onions but it’s not in the list of ingredients.
Also, it says to cover with plastic wrap and later replace with tin foil before baking. I’m wondering, why not just cover it with tin foil to start with? I’ll probably do that.
I’m also wondering if you have to chill it or can you just bake it right after preparing? I will make this in the morning, so I can just pop it in the oven later in the day. I love recipes that I can do that with. But if we like this recipe, I’ll try it again and bake it straight away to see if there is a taste difference.
Okay, hope y’all have a great week!