Layered Enchilada Bake
- Source
- Magazine clipping
- Serves
- 8
- Prep
- 15 min
- Cook
- 1 hour 35 min (cook now); or 1 hr 25 min (cook later, from frozen)
- Cuisine
- Mexican
“Mexican dishes can be time consuming. This recipe removes all the work, but keeps the flavor.”
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. Kraft Mexican Style Shredded Four Cheese
Steps
- Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; 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.
- Cook Now: Preheat oven to 400°F. 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.
- Cook Later: Freeze assembled uncooked casserole for up to 3 months. Preheat oven to 400°F. 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.
Notes
Makes 8 servings. Serving suggestion: Top with chopped tomatoes, shredded lettuce and chopped cilantro. Taco Bell and Home Originals are trademarks owned and licensed by Taco Bell Corp.