Beef and Bean Enchilada Casserole Dinner

The Eclectic Progressive

Ingredients:

For beans:

1 1/2 cups dried pinto beans (soaked overnight)

1/2 onion

1 clove garlic (on a toothpick)

1/2 tsp ground cumin

salt and freshly ground pepper to taste

1/2 tsp sugar

small piece salt pork

6 cups water for cooking

For rice:

3 TBSP lard

1 1/4 cups uncooked white rice (not instant)

1 small onion, minced

1/4 tsp ground cumin

1/4 tsp garlic powder

salt and freshly ground pepper to taste

3 cups chicken broth or you can use chicken bouillon (I use Better than Bouillon)

For casserole:

1/2 pound lean ground beef
1/2 onion, chopped
1 tsp minced garlic

1 tsp chili powder
1/2 tsp ground cumin
1  4-ounce can diced green chiles
Dozen 6-inch corn tortillas
2 cups enchilada sauce (or make your own)

1 small can chopped black olives

1 cup chopped green onions

1 1/2 to 2 cups shredded four cheese Mexican blend

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