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Sour cream enchilada casserole

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Ingredients/Components

milk
sour cream - 10 oz
salt - 1 tsp
flour - 2 Tbsp
water - 1 c
margarine - 1/2 c
pepper - 1/8 tsp
chili powder - 1 Tbsp
ground beef - 2 lbs
onion, chopped - 1 item
ground cumin - 2 tsp
corn tortillas - 12 item
picante sauce - 2 Tbsp
sliced ripe olives - 3/4 c
shredded Cheddar - 2 c

How to make sour cream enchilada casserole:

Combine water and 2 tablespoons picante sauce in a large, shallow dish. Let tortillas stand for 5 minutes in mixture. Drain. Cook ground beef and onion in heavy skillet until brown; drain. Stir in next 6 ingredients. Simmer meat mixture for 5 minutes. Melt margarine in 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 1/2 of tortillas in a 13 x 9 x 2-inch baking dish. Pour half of sour cream sauce over tortillas; spoon 1/2 of meat mixture evenly over sauce. Sprinkle 1/2 of cheese over meat mixture. Repeat layering with remaining ingredients. Bake at 375° for 25 minutes. Yield: 8 servings.

Recipe categories: Main dish, Casseroles, Ground beef.

Rating:

4.2

Average rating: 4.2, total votes: 5

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