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Sour cream enchilada casserole

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Ingredients/Components

milk
sour cream - 16 oz
salt - 1 1
flour - 2 Tbsp
butter - 1/2 c
water - 1 c
garlic powder - 1 tsp
pepper - 1/8 tsp
chili powder - 1 Tbsp
ground beef - 2 lb
onion, chopped - 1 item
Cheddar cheese, shredded - 8 oz
corn tortillas - 12 item
picante sauce - 2 Tbsp
ripe olives, sliced - 3/4 c

How to make sour cream enchilada casserole:

Combine water and 2 tablespoons picante sauce in a large shallow dish. Place tortillas in mixture; let stand 5 minutes and drain. Brown ground beef and onions; drain. Stir in salt, pepper, cumin, chili powder, olives and 1/4 cup picante sauce; simmer meat mixture 5 minutes. Melt butter in saucepan over low heat, stirring constantly, until thickened and bubbly. Remove from heat and add sour cream. Place 1/2 of tortillas in a 13 x 9-inch baking dish. Pour 1/2 of sour cream sauce over tortillas. Spoon 1/2 of meat mixture over sauce. Sprinkle 1/2 of cheese over meat mixture. Repeat layers. Bake at 375° for 25 minutes. Yields 8 servings.

Recipe categories: Main dish, Casseroles, Ground beef.

Rating:

2.5

Average rating: 2.5, total votes: 4

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