Beef & Bean Enchilada Casserole

Wow, has it been that long since my last post?  I guess the dates don't lie.  Well, today I hope to make up for that by posting several recipes for you!  So that I can easily index these recipes, I'm going to make separate posts for each one.  Hey, does that make up for a month of no new posts?

Here's Recipe #1 for the day, Beef & Bean Enchilada Casserole.  I recently came up with this recipe and we are really enjoying it!  This is my own take on a recipe I found somewhere and photocopied.  Too bad the copy doesn't say the name of the cookbook it came out of.  No matter, I've changed it quite a bit so it's really mine now.

This makes an excellent freezer meal.  I quadrupled the recipe and froze four dishes of this last night!

Beef & Bean Enchilada Casserole - printable version

1/2 pound extgra-lean ground beef
1/2 cup onion, chopped
2 tsp. chili powder or taco seasoning
1/2 tsp. ground cumin
1 (15 ounce) can kidney beans, drained
1 cup salsa
1 (8 ounce) container sour cream, light or regular
2 Tbl. flour
1/2 tsp. garlic powder
6 (6 inch) corn tortillas
1 (10 ounce) can enchilada sauce
1 1/2 cups shredded cheddar or mexican blend cheese

Yield - 4 servings

1. Cook the ground beef, onions, chilid powder or taco seasoning, and cumin until meet is browned and onions are tender. Drain fat. 
2. Stir in beans and salsa. Set aside. 
3. In a bowl, mix together sour cream, flour, garlic powder, and 1 cup of shredded cheese. 
4. Coat the bottom of an 8x8 pan with a few spoonfuls of enchilada sauce. 
5. Place three tortillas in the bottom of the pan, cutting to fit. 
6. Top with 1/2 the meat mixture, then 1/2 the sour cream mixture, and 1/2 the enchilada sauce. 
7. Place three more tortillas on top and repeat the layers. 
8. Bake, covered with foil, at 350° for 30 minutes or until nearly heated through. 
9. Uncover, sprinkle with remaining 1/2 cup cheese, and bake for 10 additional minutes or until bubbly. 

To freeze: After step #7, cover dish tightly with foil. Place remaining 1/2 cup of cheese in a small zipper baggie. Lay the zipper baggie on top of the dish and cover with another layer of foil. Label and date.

Thawing and heating: Thaw completely. Remove top foil and cheese packet. Proceed with steps 8 & 9 above.

Okay, that's the first recipe.  Let's see how many more I can get posted today! 

Thanks for playing!
Jan