Enchilada Casserole

What's not to like? All the yum of regular enchiladas... about 1/3 of the work and 1/4 of the mess!

1lb ground beef (or turkey)
1/2 c chopped onion
1 t chili powder
1/2 t ground cumin
1 15-ounce can pinto beans, rinsed and drained
1 8-ounce carton regular or light sour cream
2 T flour
1/4 t garlic powder
8 6-inch tortillas
1 10-ounce can enchilada sauce
1 c shredded cheddar cheese (or more... a lot more)

In a large skillet, fry up your ground meat, onion, chili powder and cumin. Drain if needed. Stir in beans and set aside.
In a small bowl stir together sour cream, flour and garlic powder. Set that aside as well.
Lightly grease a 4-quart casserole dish. Place half of the tortillas in the bottom. Top with half the meat mixture, half the sour cream mixture, half the enchilada sauce and 1/2c cheese. Repeat layers.
Cover and chill for up to 24 hours.
Preheat oven to 350 degrees. Bake for 35 to 40 minutes or until bubbly.
Makes 6 servings.