Carnita Enchiladas

This yummy Mexican casserole has been a favorite of ours since well before Ben was born. Ben complains every time I make it but then eats it after I force him to and admits that he likes it. Why does he have to make a big deal every time?? Will likes it too, even though it is a tad spicy. When he feels like eating, he is totally unfazed by spiciness!

Carnita Enchiladas

Source: I tore it out of Family Circle magazine years ago.

Ingredients:

1 tablespoon vegetable oil

1 pound lean ground beef

1 cup chopped onion

1 medium-size potato, peeled and chopped

1 medium-size tomato, diced

1 can (15 oz.) black beans, drained and rinsed

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

1. Heat oven to 375.

2. Heat oil in a large 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 corn tortillas and layer over the 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 for 25 minutes or until bubbly and cheese is melted.