School started Monday and this is what I cooked for dinner. It is easy and filling. I just love the recipes that I am finding in the Make & Take July issue from Better Homes and Gardens. By the way it was a good first day. But, I have more news! It is my blog’s birthday. Yes, it has been three years since I started this experiment and I want to reward you the reader with two cookbooks from one of the first friends that I made as I was over whelmed with the whole blog thing. I did not know what I was doing. Well, if the truth be known I still don’t! Susan Russo from Food Blogga befriended me. I love using her blog for my class as a resource. She knows what she is talking about and is so well rounded. Check her blog out you’ll love it! Anyway, I am giving away two of her cookbooks Recipes that Every Man Should Know and The Encyclopedia of Sandwiches to a lucky reader. Just comment here on the blog. The deadline is Sunday at midnight. Good luck! And you are going to love this recipe! It is a keeper!
Bean-and Beef Enchilada Casserole from Better Homes and Gardens
Yield 6 Servings
- 1 lb. ground beef (the original recipe calls for 8 ounces)
- 1/2 cup chopped onion ( 1 small)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 15-ounce can pinto beans, rinsed and drained
- 1 4-ounce can diced green chile peppers, undrained
- 1 8-ounce carton sour cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon garlic powder
- 8 6-inch corn tortillas
- 1 10-ounce can enchilada sauce
- 1 cup shredded cheddar cheese
- Fresh cilantro
- Preheat oven to 350 degrees.
- Lightly grease a 9 x 9 casserole dish.
- Brown ground meat and onion. Add salt and pepper to taste. Cook until onion is tender. Drain.
- Stir chili powder,cumin, pinto beans, and chiles into the meat mixture. Remove from heat.
- In a small bowl mix sour cream, flour, and garlic powder. Set aside.
- Arrange half the tortillas on the bottom of the greased baking dish, cutting to fit if needed.
- Top with half the meat mixture, half the cream mixture, and half the enchilada sauce.
- Repeat the layers.
- Cover with foil and bake for about 30 minutes or until heated through.
- Uncover sprinkle with cheese .
- Bake uncovered for about 5 minutes until cheese melts.
- Serve with freshly chopped cilantro and fresh tomatoes.