Carnita Enchiladas
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.
Prep Time:
15 mins
Total Time:
50 mins
Servings:
8 servings
Ingredients
-
1 tablespoon vegetable oil
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1 pound lean ground beef
-
1 cup chopped onion
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1 medium-size potato (about 8 ounces), peeled and chopped
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1 medium-size tomato, diced
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1 can (15 ounces) black beans, drained and rinsed
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1 teaspoon chili powder
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1 teaspoon salt
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1/2 teaspoon garlic powder
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2 cans (10 ounces each) enchilada sauce
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16 corn tortillas
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1-1/2 cups shredded cheddar cheese
Directions
1
Heat oven to 375 degrees F. Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
2
Heat oil in a 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 of the enchilada sauce on bottom of baking dish. Tear up 8 of the 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 F for 25 minutes or until bubbly and cheese is melted.
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