Beef & Bean Enchilada Casserole

1/2 lb ground beef
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 8oz carton of sour cream
2 tbsp flour
1/4 tsp garlic powder
8 6in corn tortillas
1 10oz can enchilada sauce
1 cup shredded cheddar cheese

-in a large skillet cook ground beef, onion, chili powder and cumin until onion is tender and meat is no longer pink. drain. stir pinto beans and chili peppers into meat mix. set aside.

-in a small bowl mix sour cream, flour and garlic powder. set aside
place half the tortillas in a greased 2qt dish. (i cut them to fit) layer with half the meat mix, then half the sour cream mixture, and half the enchilada sauce. repeat layers tortillas, meat, sour cream, sauce. top with cheese.

cover with foil and bake at 350 for 35-45 mins or until bubbly.