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.

Carnita Enchiladas
Servings: 8 Prep 15 mins Cook 10 mins to 12 mins Bake 375°F 25 mins


  • 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
  • 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

Make It

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.