Sour Cream Enchilada Casserole

Category: Grub Garage

Post 1 by TexasRed (I'll have the last word, thank you!) on Sunday, 11-Sep-2005 15:21:10

Sour Cream Enchilada Casserole

1 cup water
1/4 cup plus 2 TBLSPS picante sauce, divided
12 corn tortillas
2 pounds ground beef
1 onion, chopped
1 to 1 & 1/2 tsps salt
1/8 tsp pepper
2 tsps ground cumin
1 TBLSP chili powder
1 tsp garlic powder
3/4 cup ripe black olives, sliced
1/2 cup butter
2 TBLSPS flour
1 & 1/2 cups milk
1, 16 oz carton sour cream
2 cups shredded cheddar cheese

Combine water and 2 TBLSPS picante sauce in a large, shallow dish. Place tortillas in sauce mixture. Let stand 5 minutes. Drain. In a large skillet, brown beef and onion. Drain off drippings. Stir in salt, pepper, cumin, garlic powder, chili 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 stir in sour cream until well blended. Place half of tortillas in a 9 by 13" pan. Pour half of sour cream sauce over tortillas; spoon in half of meat mixture evenly over sauce. Sprinkle half of cheese over meat mixture. Repeat layers with remaining ingredients. Bake at 375 degrees for 25 minutes.