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Sunday, December 04 2011
 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.


Servings: 6 to 8 servings

SEE MORE BETTER HOMES AND GARDENS RECIPES
Ingredients
1/2 pound lean ground beef1/2 cup chopped onion1 teaspoon chili powder 1/2 teaspoon ground cumin1 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 cream2 tablespoons all-purpose flour 1/4 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
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.
4 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.

Nutrition Facts
Calories 429, Total Fat 24 g, Cholesterol 64 mg, Sodium 632 mg, Carbohydrate 36 g, Fiber 6 g, Protein 19 g. Daily Values: Vitamin A 0%, Vitamin C 10%, Calcium 30%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 03:23 pm   |  Permalink   |  0 Comments  |  Email
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