Tuesday, February 2, 2010

Creamy Layered Enchilada Bake




1 pound lean ground beef
1 large onion, chopped
2 cups Salsa
1 (15 ounce) can black beans, drained, rinsed or 2 cups prepared
1/4 cup italian dressing
2 tablespoons taco seasoning
6 (8 inch) flour tortillas
1 cup sour cream
1 (8 ounce) package mexican shredded cheese

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.