Carnita Enchiladas
Recipe from
Family Circle
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.
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Ingredients
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1 tablespoonvegetable oilsee savings
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1 poundlean ground beefsee savings
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1 cupchopped onionsee savings
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1 medium-sizepotato (about 8 ounces), peeled and choppedsee savings
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1 medium-sizetomato, dicedsee savings
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1 can(15 ounces) black beans, drained and rinsedsee savings
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1 teaspoonchili powdersee savings
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1 teaspoonsaltsee savings
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1/2 teaspoongarlic powdersee savings
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2 cans(10 ounces each) enchilada saucesee savings
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16corn tortillassee savings
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1-1/2 cupsshredded cheddar cheesesee savings
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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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