Sour Cream Enchilada Casserole |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 8 |
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This dish takes a little extra time to prepare, but is well worth the time it takes. Ingredients:
1 cup water |
2 tablespoons picante sauce, plus |
1/4 cup picante sauce |
12 corn tortillas |
2 lbs ground beef |
1 onion, chopped |
1 -1 1/2 teaspoon salt, to taste |
1/8 teaspoon pepper |
2 teaspoons ground cumin |
1 tablespoon chili powder |
1 teaspoon garlic powder |
1 can ripe olives, sliced |
1/2 cup butter or 1/2 cup margarine |
2 tablespoons all-purpose flour |
1 1/2 cups milk |
16 ounces sour cream |
2 cups shredded cheddar cheese |
Directions:
1. In large, shallow dish, mix water and 2 Tablespoons picante sauce.
2. Place tortillas in mixture for 5 minutes, then drain.
3. Brown ground beef and onion in heavy skillet, then drain.
4. Stir in salt, pepper, cumin, chili powder, garlic powder, olives, and 1/4 cup picante sauce.
5. Simmer meat mixture for 5 minutes.
6. In heavy saucepan, melt butter over low heat.
7. Add flour, stirring until smooth.
8. Cook 1 minute, stirring constantly.
9. Gradually stir in milk.
10. Cook over medium heat, stirring constantly, until bubbly and thickened.
11. Remove from heat and add sour cream, stirring until well blended.
12. Place 1/2 of tortillas in a 13 x 9 x 2 inch baking dish.
13. Pour 1/2 of sour cream mixture over tortillas.
14. Spoon 1/2 of meat mixture evenly over sauce.
15. Sprinkle 1/2 of cheese over meat mixture.
16. Repeat layers with other half of ingredients.
17. Bake in pre-heated 375 degree oven for 25 minutes.
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