Tex-Mex Casserole
In a large skilet, cook the ground beef and onion until meat is brown and onion is tender - drain off fat.
Stir in chili powder and cumin - cook and stir 1 minute more.
Stir pinto beans and undrained chili peppers into meat mixture and set aside.
In a small bowl, stir together sour cream, flour and garlic powder - set aside.
Place half of the tortillas in the bottom of a lightly greased 3 quart rectangular baking dish, cutting to fit and overlapping as necessary.
Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.
Baked, covered, in a 350 oven for 35-40 minutes or until heated through.
Uncover and spsrinkle with cheese.
Bake about 5 minutes more or until cheese is melted.
If desired, garnish with cilantro and fresh chili peppers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1208g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 856 | ||
Calories from Fat: 250 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.8g | 37 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 92.3mg | 28 % | |
Sodium 309mg | 11 % | |
Potassium 1879.8mg | 49 % | |
Total Carbohydrate 126.3g | 37 % | |
Dietary Fiber 20.9g | 84 % | |
Sugars, other 105.4g | ||
Protein 33.1g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 856
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