A Casserole the Mattson Family Will Eat!

1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)

Directions
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.

Tortilla Soup
The Mansion on Turtle Creek

3 T corn oil
4 corn tortillas coarsely chopped
6 cloves of garlic, finely chopped
1 T chopped fresh epazote (or 1 T chopped fresh cilantro)
1 cup fresh onion puree
2 cups fresh tomato puree
1 T cumin
2 tsp chili powder
2 bay leaves
4 T canned tomato puree
2 quarts chicken stock
salt to taste
cayenne to taste
1 cooked chicken breast, cut into strips
1 avocado peeled, seeded and cubed
1 cup shredded cheddar cheese
3 corn tortillas, cut into thin strips and fried crisp

Heat oil in large saucepan over medium heat.
Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
Add onion and fresh tomoato puree and bring to a boil.
Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock.
Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently for 30 minutes. Skim fat from surface if necessary.
Strain and pour into warm soup bols. Garnish.