|Chili powder||1 1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Enchilada sauce||56 Ounce (Two 28 Ounce Cans)|
|Sour cream||2 Cup (32 tbs)|
|Scallions||6 , chopped|
|Canned chopped green chiles||4 Ounce, drained|
|Browned ground beef||4 Cup (64 tbs)|
|Shredded cheddar cheese||2 Cup (32 tbs)|
|Chopped tomatoes||1⁄4 Cup (4 tbs)|
Combine the chili powder, cumin, salt, red pepper and enchilada sauce in a bowl; mix well.
Combine the sour cream, scallions and green chiles in a second bowl; mix well.
Spread the enchilada sauce mixture in a 9xl3 inch baking dish.
Arrange 2 of the tortillas to cover the sauce layer, using pieces of another tortilla if needed to fit the corners of the dish.
Layer halfthe sour cream mixture, half the ground beef, 1 cup enchilada sauce mixture and 1/3 of the shredded cheese over the tortilla layer.
Repeat the layering with 2 more tortillas, the remaining sour cream mixture, the remaining ground beef, the remaining enchilada sauce mixture, half the remaining shredded cheese and 2 more tortillas.
Sprinkle with the chopped tomatoes, and sprinkle the remaining shredded cheese around the edges.
Bake at 350 degrees, uncovered, for 35 minutes.
Let stand for 15 minutes before serving.