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12 ounces lean ground beef
1 large onion, chopped
1 1/2 teaspoons chili powder
3/4 teaspoon ground cumin
2 15 ounce cans pinto beans, rinsed and drained
2 4 ounce cans diced green chile peppers
1 1/2 cups dairy sour cream
3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
12 6 inch corn tortillas
2 10 ounce cans enchilada sauce
1 cup shredded cheddar cheese (4 ounces)
Lightly grease a 3-quart rectangular baking dish; set aside. Preheat oven to 350 degrees F. In a large skillet cook the ground beef and onion until meat is cooked through, using a wooden spoon to break up meat as it cooks; drain off fat. Stir chili powder and cumin into meat mixture; cook and stir for 1 minute more. Stir pinto beans and chile peppers into meat mixture; set aside. In a small bowl stir together sour cream, flour, and garlic powder; set aside.
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1st Keep
 kandjfulmer
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