Lightly grease a 9x13 inch baking dish; set aside. Preheat oven to 350. In a large skillet, cook the ground beef and onion until meat is cooked through, using a wooden spoon to break up meat as it cooks; drain off fat. Stir chili powder and cumin into meat mixture; cook and stir for 1 minute more. Stir pinto beans and chili peppers into meat mixture; set aside. In a small bowl stir together sour cream, flour, and garlic powder; set aside. Place half of the tortillas in the prepared baking dish, cutting to fit and overlapping as necessary. Top with half of the meat mixture, half of the enchilada sauce, and half of the sour cream mixture. Repeat layers once more. Bake for 35 minutes; cover with cheese and bake for 5 more minutes. If desired, garnish individual servings with red pepper strips.

Submitted by: Vickie Leiker