Layered Enchilada Bake

By Debbie-5

Ingredients

• 1 lb. lean ground beef
• 1 large onion, chopped
• 2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 1 can (15 oz.) black beans, rinsed
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
• 6 flour tortillas (8 inch)
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

Details

Servings 8

Preparation

Step 1

HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.
ARRANGE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.
BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.
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Kraft Kitchens Tips
Make Ahead
Line 13x9-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 frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.