1 lb. lean ground beef 1 med. onion, diced 2 tsp. chili powder 1 tsp. ground cumin 1 (15-oz.) can pinto beans, drained 1 (15-oz.) can black beans, drained 2 (4-oz.) cans chopped green chile peppers
1 c. sour cream 1 clove garlic, minced fine 12 (6-inch) corn or flour tortillas 2 (10-oz.) cans enchilada sauce 1 c. Monterey Jack or Mexican blend cheese, shredded Shredded lettuce
Preheat oven to 350°. Spray a 9 x 13-inch pan with cooking spray. In a large skillet, cook beef and onion until beef is no longer pink. Drain excess grease and add back to skillet. Add garlic, chili powder and cumin to beef; cook for 1 minute. Stir in beans and peppers with the liquid from peppers. Lay 6 of the tortillas in bottom of pan; trim to fit if needed. Add 1/2 beef mixture, 1/2 sour cream and 1/2 enchilada sauce. Repeat with other half of ingredients. Cover with foil and bake for 35 minutes. Remove foil and top with cheese. Bake for 5-10 minutes or until cheese is melted. Let set for 10 minutes before serving with shredded lettuce.