Layered Enchilada Bake

Lisa Stephenson

1 lb. lean ground beef 1 large onion, chopped 2 cups Salsa 1 can (15 oz.) black beans, drained and rinsed 1/4 cup Zesty Italian Dressing 2 Tbsp. Taco Seasoning Mix 6 Flour Tortillas (8 inch) 1 cup sour cream 1 pkg Mexican Style Shredded Four Cheese Directions: Line 13x9-inch baking dish with foil, with ends of foil extending over the sides of dish; set aside. Brown meat with onions in large skillet on medium-high head; drain. Add Salsa beans, dressing and chili powder; 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 mixture, sour cream and cheese. Repeat all layers. Cover with foil Preheat oven to 400 F. Bake covered, 20 min. Remove foil. Bake and additional 10 min or until casserole is heated through and cheese is melted. Let stand for 5 min before cutting to serve. Then top with with chopped tomatoes, shredded lettuce and chopped cilantro. When we make this we make a couple extra and freeze them. If you do that though you have to bake it for an hour at 400 F and then remove the foil and bake for an additional 15 to 20 minutes before you can eat it.