Taste of Home Easy Weeknight Dinners: 316 Family Favorites: An Entree for Every Weeknight of the Year! by Editors of Taste of Home

Author:Editors of Taste of Home
Language: eng
Format: mobi, epub, azw3
Publisher: Readers Digest
Published: 2014-12-30T08:00:00+00:00

SWEET POTATO ENCHILADA STACK

Mexican flavors abound in this awesome enchilada stack that’s jam-packed with black beans and sweet potato.

—TASTE OF HOME TEST KITCHEN

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PREP: 20 MIN. • BAKE: 20 MIN. • MAKES: 6 SERVINGS

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1 large sweet potato, peeled and cut into 1/2-inch cubes

1 tablespoon water

1 pound ground beef

1 medium onion, chopped

1 can (15 ounces) black beans, rinsed and drained

1 can (10 ounces) enchilada sauce

2 teaspoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

3 flour tortillas (8 inches)

2 cups (8 ounces) shredded cheddar cheese

1. Preheat oven to 400°. In a large microwave-safe bowl, combine sweet potato and water. Cover; microwave on high 4-5 minutes or until potato is almost tender.

2. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in beans, enchilada sauce, chili powder, oregano, cumin and sweet potato; heat through.

3. Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake for 20-25 minutes or until bubbly.

Note This recipe was tested in a 1,100-watt microwave.

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