Recipes and Cooking Bean and Beef Enchilada Casserole 3.8 (60) 2 Reviews You can use either white or yellow corn tortillas for this layered Mexican-style dish. While yellow corn tortillas are a little more earthy and rustic, white corn tortillas are lighter and more finely textured. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 2, 2011 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Bake Time: 40 mins Total Time: 1 hrs 15 mins Servings: 12 Jump to Nutrition Facts Ingredients 12 ounce lean ground beef 1 large onion, chopped 1 ½ teaspoon chili powder ¾ teaspoon ground cumin 2 15 ounce cans pinto beans, rinsed and drained 2 4 ounce cans diced green chile peppers 1 ½ cup dairy sour cream 3 tablespoon all-purpose flour ½ teaspoon garlic powder 12 6 inch corn tortillas 2 10 ounce cans enchilada sauce 1 cup shredded cheddar cheese (4 ounces) Directions Lightly grease a 3-quart rectangular baking dish; set aside. Preheat oven to 350°F. In a large skillet cook the ground beef and onion until meat is cooked through, using a wooden spoon to break up meat as it cooks; drain off fat. Stir chili powder and cumin into meat mixture; cook and stir for 1 minute more. Stir pinto beans and chile peppers into meat mixture; set aside. In a small bowl stir together sour cream, flour, and garlic powder; set aside. Place half of the tortillas in the prepared dish, cutting to fit and overlapping as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover with foil. Bake for 35 to 40 minutes or until heated through. Uncover and sprinkle with cheese. Bake about 5 minutes more or until cheese is melted. Make-Ahead Directions: Prepare as directed through Step 2. Cover with plastic wrap and chill for up to 24 hours. Remove plastic wrap. Cover dish with foil. Bake for 45 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes more or until cheese is melted. Rate it Print Nutrition Facts (per serving) 304 Calories 14g Fat 32g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 304 % Daily Value * Total Fat 14g 18% Saturated Fat 7g 35% Cholesterol 38mg 13% Sodium 682mg 30% Total Carbohydrate 32g 12% Protein 15g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.