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Sour cream enchilada casserole

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Ingredients/Components

milk
butter or margarine - 1/2 c
salt - 1 1
water - 1 c
carton sour cream - 1 oz
all-purpose flour - 2 Tbsp
plus 2 Tbsp - 1/4 c
8 oz - 2 c
garlic powder - 1 tsp
pepper - 1/8 tsp
chili powder - 1 Tbsp
onion, chopped - 1 item
ground cumin - 2 tsp
corn tortillas - 12 item
ripe olives, sliced - 3/4 c
ground beef or shredded chicken - 2 lb

How to make sour cream enchilada casserole:

Combine water and 2 tablespoons picante sauce in a large shallow dish. Place tortillas in picante sauce mixture; let stand 5 minutes. Cook ground beef and onion in a heavy skillet until brown; drain off drippings. Stir in salt, pepper, cumin, chili powder, garlic powder, olives and 1/4 cup picante sauce; simmer meat mixture 5 minutes. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and add sour cream; stir until well blended.

Place half of tortillas in a 13 x 9 x 2-inch baking dish. Pour half of sour cream sauce over tortillas; spoon half of meat mixture evenly over sauce. Sprinkle half of cheese over meat mixture. Repeat layers with remaining ingredients. Bake at 375° for 25 minutes. Yields about 8 servings.

Recipe categories: Main dish, Casseroles, Ground beef.

Rating:

Average rating: 3, total votes: 4

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