This was very good, but more spicy than I expected. I used the mild Enchilada sauce, but it still had a bite. It was very tasty though and the corn tortilla's add a nice flavor!

Carnita Enchiladas
Makes about 8 servings, prep time is about 15 minutes, cook time is about 10-12 minutes and baking time is about 25 minutes at 375.

1 tbsp veggie oil
1 pound lean ground beef
1 cup chopped onion
1 medium potatoe (about 8 oz), peeled and chopped
1 medium sized tomatoe, diced
1 can (15 oz) black beans, drained and rinsed
1 tsp chili powder
1 tsp salt
1/2 tsp garlic powder
2 cans (10 oz each) enchilada sauce
16 corn tortillas
1 1/2 cup shredded cheddar cheese

1 - Heat oven to 375. Coat a 13x9x2 inch baking dish with nonstick cooking spray.

2 - Heat oil in a large nonstick skillet over med. hig heat. Add ground beef and onion. Cook for 5 minues, until lightly browned. Add potato and tomoato and cook, covered, about 5-7 minutes or until potatoe 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 torillas 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 for 25 minutes or until bubbly and cheese is melted.