Recipes and Cooking Bean-and-Beef Enchilada Casserole 3.9 (96) 2 Reviews This hearty dish has all the great taste of traditional enchiladas -- cumin, chiles, and sour cream -- without all of the fuss. It's a fast and easy favorite. 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 14, 2011 Print Rate It Share Share Tweet Pin Email Photo: Mike Dieter Prep Time: 25 mins Chill Time: 1 day Bake Time: 40 mins Total Time: 1 day 1 hrs 5 mins Servings: 6 Jump to Nutrition Facts Ingredients ½ pound lean ground beef ½ cup chopped onion 1 teaspoon chili powder ½ 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 tablespoon all-purpose flour ¼ teaspoon garlic powder 8 6 inch corn tortillas 1 10 ounce can enchilada sauce or one 101/2-ounce can tomato puree 1 cup shredded cheddar cheese (4 ounces) Directions 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. 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 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: 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. Rate it Print Nutrition Facts (per serving) 429 Calories 24g Fat 36g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 429 % Daily Value * Total Fat 24g 31% Cholesterol 64mg 21% Sodium 632mg 27% Total Carbohydrate 36g 13% Protein 19g Vitamin C 5.9mg 30% Calcium 302.9mg 23% Iron 2.5mg 14% *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.