Bean & Beef Enchilada Casserole

1/2 lb lean ground beef (or one package of soy crumbles)
1/2 cup chopped onion
1 tsp chili powder
1/2 tsp ground cumin
1 15oz can pinto beans, drained and rinsed
1 4oz can diced green chili peppers
1 cup sour cream
2 Tbs all-purpose flour
1/4 tsp garlic powder
8 6-inch corn tortillas
1 10oz can enchilada sauce
1 cup shredded cheddar cheese (4oz)

1) In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2) In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3) Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4) To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Review: Obviously, I did not use beef. I found this recipe and thought it could easily be adapted to use soy crumbles. It converted so easily, I skipped the first step of cooking the “meat.” I tossed in frozen crumbles with everything and just threw it together. I also doubled the sour cream and cheese. I recommend doubling the enchilada sauce, as 10oz just isn’t enough. My bottom layer of tortillas became tough and chewy. I think pouring some enchilada sauce into the bottom of the pan before adding the tortillas would solve that issue (and require more than 10oz). This definitely counts as “comfort food.” Mike and I both ate two bowls and then succumbed to carb comas. Yum.