Enchilada Casserole

1/2 lb ground beef or chicken

1/2 C chopped onion (1 medium)

1 tsp chili powder

1/2 tsp ground cumin

1 15-oz can pinto beans, rinsed and drained

1 4-oz can diced green chili peppers, undrained

1 8-oz carton sour cream

2 Tbsp flour

1/4 tsp garlic powder

8 6-in. corn tortillas

1 10-oz can enchilada sauce or 1 10.5-oz can tomato puree

1 C shredded cheddar cheese (4 oz)

Chopped tomato and sliced green onion (optional)

1. In a large skillet, cook the meat, onion, chili powder, and cumin over medium heat until onion is tender and meat is no longer pink. Drain off fat. Stir in pinto beans and chili peppers; set aside.

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

3. Place half of the tortillas in the bottom of a lightly greased 2-qt rectangular baking dish; cut to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, half of the enchilada sauce, and 1/2 C cheese. Repeat layers, except reserving remaining 1/2 C cheese.

4. Preheat oven to 350'. Cover dish with foil. Bake 35-40 minutes or until bubbly. Sprinkle with reserved 1/2 C cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Top with tomato and onion, if desired.

I took the liberty to do my own thing with this recipe. The above recipe is what I started with. I also used green pepper when sauteing the meat. I added more spices and probably way more cheese. I don't always measure when cooking. And I used light sour cream. This casserole was so good, I recommend you make it for dinner tonight!