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Bean-and-Beef Enchilada Casserole

Makes: 6 to 8 servings
Prep 25 mins Chill 24 hrs Bake 350°F 40 mins
Bean-and-Beef Enchilada Casserole
  • 1/2  pound  lean ground beef
  • 1/2  cup  chopped onion
  • 1  teaspoon  chili powder
  • 1/2  teaspoon  ground cumin
  • 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
  • 1/4  teaspoon  garlic powder
  • 8 6  inches  corn tortillas
  • 1 10  ounce  can enchilada sauce or one 101/2-ounce can tomato puree
  • 1  cup  shredded cheddar cheese (4 ounces)

1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

3. Place half of the tortillas in the bottom of a lightly greased 2-quart 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. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

To serve::

4. Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Nutrition Facts (Bean-and-Beef Enchilada Casserole)
  • Servings Per Recipe 6,
  • cal. (kcal) 429,
  • Fat, total (g) 24,
  • chol. (mg) 64,
  • carb. (g) 36,
  • fiber (g) 6,
  • pro. (g) 19,
  • vit. A (RE) 0,
  • vit. A (IU) 1118,
  • vit. C (mg) 6,
  • sodium (mg) 632,
  • calcium (mg) 303,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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