Carnita Enchiladas

By carvalhohm

Instead of filling and rolling corn tortillas, they're torn into bite-size pieces and layered with back beans and a ground beef and potato filling. A generous topping of cheddar cheese finishes this family-style Mexican casserole.

Ingredients

• 1 tablespoon vegetable oil
• 1 pound lean ground beef
• 1 cup chopped onion
• 1 medium-size potato (about 8 ounces), peeled and chopped
• 1 medium-size tomato, diced
• 1 can (15 ounces) black beans, drained and rinsed see savings
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 2 cans (10 ounces each) enchilada sauce
• 16 corn tortillas
• 1-1/2 cups shredded cheddar cheese

Preparation

Step 1

1.Heat oven to 375 degrees. Coat 13x9x2-inch baking dish with nonstick cooking spray.

2.Heat oil in large nonstick skillet over medium-high heat. Add ground beef and onion. Cook for 5 minutes, until lightly browned. Add potato and tomato and cook, covered, about 5 to 7 minutes, or until potato softens.

3.Add beans, chili powder, salt and garlic powder. Mix until well combined and set aside.

4.Spread 1/4 cup enchilada sauce on bottom of baking dish. Tear up 8 of tortillas and layer over sauce. Spoon on meat and bean mixture. Pour 1/2 cup enchilada sauce evenly over meat layer.

5.Tear up remaining 8 tortillas and layer over sauce. Pour remaining sauce over top and sprinkle with cheese.

6.Bake at 375 degrees for 25 minutes or until bubbly and cheese is melted.