Celebrate Cinco de Mayo! Enchilada Casserole

Nonstick cooking spray

1 medium yellow onion, chopped

12 oz ground beef

1 ½ tsp chili powder

¾ tsp ground cumin

15 oz pinto beans, drained

20 oz diced tomatoes & green chilies, undrained

1 ½ cups sour cream

3 tbsp flour

½ tsp garlic powder

12 corn tortillas, 6 inches

20 oz enchilada sauce

8 oz shredded cheddar cheese

½ cup green onions, chopped

Heat oven to 350 F. Spray baking dish with nonstick cooking spray.

In large skillet, cook onion and ground beef until cooked through. Drain, if necessary.

Stir in chili powder and cumin. Stir in pinto beans and diced tomatoes; set aside.

In small bowl, combine sour cream, flour and garlic powder.

Place six tortillas in bottom of baking dish, overlapping as needed. Top tortillas with beef mixture and sour cream mixture. Top with 10 oz enchilada sauce. Repeat layers.

Bake 35-40 minutes.

Sprinkle shredded cheese and green onion over casserole. Bake 5 minutes, or until cheese melts.

Find more meal ideas at Culinary.net.

Celebrate Cinco de Mayo! Enchilada Casserole

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