Carnita Enchilada Casserole

I think I got this from a Family Circle magazine a year ago and it has become a favorite in our family. It’s fast, easy, yummy-it’s a casserole. And Adam and I change it up by adding different kinds of veggies in that we like because you really can’t go wrong just throwing stuff in.

Carnita Enchilada Casserole

1 Tbsp Veggie Oil
1 Lb Ground Beef
1 Cup Chopped Onion
1 Medium Sized Potato Peeled and Chopped
1 Medium Sized Tomato, Diced
1 Can (15 oz) Black Beans Drained and Rinsed
1 Tsp Chili Powder
1 Tsp Salt
½ Tsp Garlic Powder
2 Cans (10 oz each) Enchilada Sauce
16 Corn Tortillas
1 ½ Cups Shredded Cheddar Cheese

1. Heat oven to 375˚. Coat a 13x9x2 inch baking dish with nonstick cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add ground beef and onion. (I sauté the onion in the oil first just because I think it makes them a little sweeter then add the beef) Cook until meat is lightly browned.

2. Add potato and tomato and cook, covered, about 5 to 7 minutes, or until potato softens. Add beans, chili powder, salt and garlic powder. Mix until well combined and set aside. (I sometimes add olives, corn, and am going to try some eggplant with the potato sometime so it softens)

3. Spread ¼ cup of enchilada sauce on bottom baking dish. Tear up 8 of the tortillas and layer over sauce. Spoon on meat and bean mixture. Pour ½ cup of enchilada sauce evenly over meat layer. Tear up remaining 8 tortillas and layer over sauce. Pour remaining sauce on top of those tortillas and sprinkle with cheese.

4. Bake at 375˚ for 25 minutes or until bubbly and cheese is melted. Taste great with a little sour cream and guacomole on the side.

ENJOY!