Layered Enchilada Bake

I love Kraftfoods.com! That’s where this came from.

1 lb. lean ground beef
1 large onion, chopped
2 cups Thick ‘N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed (I use red kidney beans instead)
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour or corn tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese or cheddar cheese

HEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
ARRANGE 3 tortillas in single layer on bottom of 13×9-inch baking dish; cover with layers of 1/2 each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

If you want, you can make this and freeze it.

Line 13×9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.
Printable Version