Layered Enchilada Bake by Jen

Recipe from: www.kraftfoods.com
Servings: 8

1 lb. lean ground beef

1 large onion, chopped

2 cups Thick 'N Chunky Salsa

1 can (15 oz.) black beans, rinsed

1/4 cup Italian Dressing

2 Tbsp. Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup Sour Cream

1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

Assembly:
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. 
   

Bake from Frozen:

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 Day:

Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving. OR follow bake from frozen directions.