Layered Enchilada Bake

By kayjayjohnson

Ingredients

• 1 lb. lean ground beef
• 1 large onion, chopped
• 2 cups TACO BELL® Thick & Chunky Salsa
• 1 can (15 oz.) black beans, rinsed
• 1/4 cup KRAFT Zesty Italian Dressing
• 2 Tbsp. TACO BELL® 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 time 25mins
Cooking time 65mins
Adapted from kraftrecipes.com

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. before serving.