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Wednesday, October 29, 2008

Bean and Beef Enchiladas

1/2 lbs. ground beef (I used 1 pound so it was meatier)
1/2 cup chopped onion
1 tsp. chili powder
1- 15oz can pinto beans, drained and rinsed
1-4oz can green chili peppers
1-8oz. container sour cream
2 TBS. flour
1/2 tsp. garlic powder
8-6" corn tortillas
1-10oz. can enchilada sauce
1 cup shredded cheddar cheese

In a large skillet cook the ground beef, onion, and chili powder; drain. Stir in pinto beans and chili peppers set aside. In a small bowl combine sour cream, flour and garlic powder; mix and set aside. Place half of tortillas in the bottom of a lightly greased 2 quart baking dish. Top with half of meat mixture, half of sour cream mixture, and half of enchilada sauce. Repeat layers. Preheat oven to 350 degrees. Cover with foil. Bake for 35-40 minutes or until bubbly. Uncover, sprinkle with cheese and bake for 5 more minutes.
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