Sour Cream Enchilada Casserole Recipe

Name: Sour Cream Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. ground beef; 1 onion, finely diced; 1 green pepper, diced; 2 tsp. salt; pepper; 2 Tbsp. picante sauce; 1 Tbsp. chili powder; 1/2 tsp. cumin powder; 1 Tbsp. garlic powder; 4 drops Tabasco sauce (optional); 1/2 c. chopped ripe olives; 1/2 c. margarine; 4 Tbsp. flour; 1 1/2 c. milk; 2 c. sour cream; 1/2 lb. Longhorn cheese, grated; 18 soft corn tortillas

Servings: persons

2 lb. ground beef
1 onion, finely diced
1 green pepper, diced
2 tsp. salt
pepper
2 Tbsp. picante sauce
1 Tbsp. chili powder
1/2 tsp. cumin powder
1 Tbsp. garlic powder
4 drops Tabasco sauce (optional)
1/2 c. chopped ripe olives
1/2 c. margarine
4 Tbsp. flour
1 1/2 c. milk
2 c. sour cream
1/2 lb. Longhorn cheese, grated
18 soft corn tortillas

1
Brown beef and drain fat.
2
Add onion and green pepper. Continue cooking until onion and pepper are soft.
3
Add next 8 ingredients. Simmer 5 minutes more.
4
In microwave, melt margarine. Add flour. Stir in
5
milk. Microwave on High 6 minutes, stirring well every 2 minutes. Blend in sour cream.
6
Heat 1 minute longer, but do not boil.
7
Grease a 13 x 9-inch casserole. Cut tortillas into 6 to 8 wedges each and line casserole with half of the tortilla pieces. Top with meat mixture, sauce and grated cheese. Repeat layers.
8
Bake at 375u00b0, uncovered, for 25 minutes until sauce is bubbling.

1558

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 lb. ground beef, 1 onion, finely diced, 1 green pepper, diced, 2 tsp. salt, and more.

Yes, Sour Cream Enchilada Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sour Cream Enchilada Casserole

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