LAYERED ENCHILADA BAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

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, drained, 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 Shredded Four Cheese

Directions

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

Notes

Categories: Beef  Cinco de Mayo  Dinner  Main Dish 

Author Credit: kraft

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!