LAYERED ENCHILADA BAKE

By gammy

LIKED IT!

Ingredients

• 1 POUND GROUND MEAT, TURKEY OR
• CRUMBLES
• 1 LARGE ONION, CHOPPED
• 2 CUPS CHUNKY SALSA
• 1 CAN (15OZ) BLACK BEANS, RINSED
• 1/4 CUP ZESTY ITALIAN DRESSING
• TACO SEASONING FOR 1 POUND OF MEAT
• 6 TORTILLAS (8 INCH)
• 1 CUP OF SOUR CREAM (USE LOW FAT)
• 1 PACKAGE (8OZ) SHREDDED CHEESE

Details

Servings 4

Preparation

Step 1

HEAT: OVEN TO 400 DEGREES. BROWN MEAT WITH ONIONS IN LARGE SKILLET ON MEDIUM-HIGH HEAT; DRAIN. STIR IN SALSA, BEANS, DRESSING AND SEASONING MIX.
ARRANGE: 1/2 OF THE TORTILLAS ON THE BOTTOM OF BAKING DISH; COVER WITH LAYERS OF HALF EACH MEAT MIXTURE, SOUR
CREAM AND CHEESE. REPEAT LAYERS. COVER.
BAKE: 40 MINUTES OR UNTIL CASSEROLE IS HEATED THROUGH AND CHEESE IS MELTED, UNCOVERING AFTER 30 MINUTES. LET STAND 5 MINUTES BEFORE CUTTING TO SERVE.
SPECIAL EXTRAS: GARNISH WITH SHREDDED LETTUCE AND CHOPPED TOMATOES.