- 8
- 15 mins
- 16 mins
Ingredients
- 1 lb. lean ground turkey
- 1 large onion, chopped
- 2 cups Ortega 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
Preparation
Step 1
Make ItHEAT oven to 400ºF.
=> Note: I do not line with foil
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.
Make AheadLine 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.
Serving SuggestionTop with chopped tomatoes, shredded lettuce and cilantro.