Bean and Beef Enchilada Casserole

12 oz ground beef
3/4 cup chopped onion
1 1/2 tsp chili powder
3/4 tsp ground cumin
2 15 oz cans pinto beans, rinsed and drained
1 4 oz cans diced green chile peppers
1 1/2 cups sour cream
3 Tb. flour
1/2 tsp garlic powder
12 6" corn tortillas
2 10 oz cans enchilada sauce
1 cup shredded cheddar cheese

lightly grease 9 X 13 baking pan

Preheat oven to 350 degrees

cook beef and onion. Stir in chili powder and cumin into meat mixture. Stir pinto beans and undrained chile peppers into meat

In a small bowl stire together sour cream, flour, garlic powder

Place half of the tortillas in the prepared baking dish, cutting to fit and overlapping as necessary. Top with half of the meat mixture, half of the enchilada sauce, and half of the sour cream mixture. Repeat layers once more

Bake, covered, 35 minutes or until heated through. Uncover and sprinkle with cheese. Bake uncovered about 5 minutes more or until cheese is melted.

Got recipe from Better Homes and Gardens 9 X 13 The Pan That Can book