Creamy Layered Enchilada Bake

Creamy Layered Enchilada Bake
Recipe from allrecipes.com

Ingredients

• 1 pound lean ground beef
• 1 large onion, chopped
• 2 cups salsa
• 1 (15 ounce) can black beans, drained, rinsed
• 1/4 cup zesty italian dressing
• 2 tablespoons taco seasoning mix
• 6 (8 inch) flour tortillas
• 1 cup reduced fat sour cream
• 1 (8 ounce) package mexican style finely shredded four cheese

Directions

1. Heat oven to 400 degrees F. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
2. Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of 1/2 each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
3. Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.

Kraft Kitchens Tips:

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 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 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 cilantro.