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Saturday, January 14 2012
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

1 tablespoon vegetable oil1 pound lean ground beef1 cup chopped onion1 medium-size potato (about 8 ounces), peeled and chopped1 medium-size tomato, diced1 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
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.

Posted by: Send a Meal AT 01:50 pm   |  Permalink   |  Email