Layered Enchilada Bake

By tinathorn

Ingredients

• 1 lb. (450 g) lean ground beef
• 1 large onion, chopped
• 2 cups chunky salsa
• 1 can (19 fl oz/540 mL) black beans, rinsed
• 1/4 cup Kraft Zesty Italian Dressing
• 2 Tbsp. chili powder
• 6 large flour tortillas
• 1/2 cup sour cream
• 1 cup Kraft Tex Mex Shredded Cheese

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

HEAT oven to 400ºF.

BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

PLACE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each of the 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.
kraft kitchens tipsMake Ahead
Freeze unbaked casserole up to 3 months. When ready to serve, bake, covered, in 400ºF oven 1 hour 15 min. to 1 hour 20 min. or until casserole is heated through and cheese is melted, uncovering after 1 hour. (No need to thaw first.) Let stand 5 min. before cutting to serve. Or, to shorten the baking time, thaw casserole in refrigerator overnight before baking as directed, decreasing the baking time to 45 min. Frozen casserole can be removed from baking dish, then wrapped tightly in plastic wrap and foil before returning to the freezer. When ready to serve, remove foil and plastic wrap and return to baking dish. Cover with foil and bake as directed.
Healthy Living
Save 50 calories and 7g of total fat, including 3g of saturated fat, per serving by preparing with extra-lean ground beef, Kraft Calorie-Wise Zesty Italian Dressing, whole wheat tortillas, fat-free sour cream and shredded Cracker Barrel Old Cheddar Cheese Light - Made with 2% Milk.
Family Fun
Set out bowls of chopped lettuce, tomatoes and avocados so everyone can help themselves to their favourite toppings.