Layered Enchilada Bake
- 1 lb. lean ground beef
- 1 large onion- chopped
- 2 cups Taco Bell Thick and Chunky Salsa
- 1 can (15oz) black beans, drained, rinsed.
- 1/4 cup zesty italian dressing
- 2 Tbsp. Taco Seasoning Mix
- 6 flour tortillas (8")
- 1 cup sour cream
- 1 package Mexican Shredded Four Cheese
Preparation time 15mins
Cooking time 110mins
Line 13x9" baking dish with foil; with ends of foil extending over sides ofdish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning; mix well. Arrange 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixure, sour cream and cheese. Repeat all layers. Cover with foil.
Preheat oven to 400. Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand five minutes before cutting to serve.
Cook Later: Freeze assembled uncooked casserole up to three months. Preheat oven to 400 bake 1 hour. Remove foil. Bake an additional 15-20 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.
serving suggestion: top with chopped tomatoes, shredded lettuce and chopped cilantro