Layered Enchilada Bake

By pamdabear3383

nutritional info per serving Calories 470 Total fat 23 g Saturated fat 11 g Cholesterol 80 mg Sodium 1160 mg Carbohydrate 39 g Dietary fiber 5 g Sugars 6 g Protein 25 g

Ingredients

• 1 lb. lean ground beef
• 1 large onion, chopped
• 2 cups TACO BELL® HOME ORIGINALS® 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

Details

Preparation time 25mins
Cooking time 65mins

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.


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HEALTHY LIVING Save 70 calories and 8g of fat per serving by preparing with extra-lean ground beef, KRAFT Lite Zesty Italian Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Four Cheese Mexican Style Cheese.

MAKE AHEAD Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with additional foil. Freeze up to 3 months. When ready to serve, bake casserole, covered, in 400ºF oven 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 SUGGESTION Top with chopped tomatoes, shredded lettuce and chopped fresh cilantro.