Bean-And-Beef Enchilada Casserole

• 1 lb lean ground beef
• 1/2 cup chopped onion
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• fresh ground black pepper
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (4 1/2 ounce) can diced green chili peppers
• 1 (8 ounce) carton sour cream (or light dairy sour cream)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 8 (6 inch) corn tortillas
• 1 (19 ounce) can enchilada sauce
• 1 1/2 cups shredded cheddar cheese

1. In a large skillet cook the ground beef, onion, chili powder, and cumin until meat is brown and onion is tender. Drain off fat. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small 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 as necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
4. Bake, covered, in a 350u0b0 oven about 30 minutes or until nearly heated through. Uncover; sprinkle with cheese and bake 5 minute more. If desired, garnish with chopped tomato.

lean ground beef, onion, chili powder, ground cumin, salt, fresh ground black pepper, pinto beans, green chili peppers, sour cream, flour, garlic powder, corn tortillas, enchilada sauce, cheddar cheese

Taken from www.food.com/recipe/bean-and-beef-enchilada-casserole-231481 (may not work)