Beef and Bean Enchilada Casserole

Adapted from this recipe.

This casserole is a must try!  I absolutely loved it and it was very easy to make.

Ingredients:
1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 can pinto beans, drained and rinsed
1 tablespoon fresh cilantro
chopped jalapeno, I used a whole one
1 small carton sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas, I used 4 of the large size flour toritillas
1 can enchilada sauce
1 cup shredded cheddar cheese

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.

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

Place half of the tortillas in the bottom of a lightly greased 9 x13" baking pan. 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.

To serve: Preheat oven to 350F. Remove plastic wrap.  Bake in preheated oven for 35 to 40 minutes or until bubbly.  Makes 6 to 8 servings.