Wednesday, March 23, 2011

Layered Enchilada Bake

An easy meal that tasted great!
John's Rating: 8

1/3 lb. lean ground beef
1 large onion, chopped
1 cup Thick 'N Chunky Salsa
3/4 cup corn
3/4 cup black beans, rinsed
2 Tbsp. Zesty Italian Dressing
1 Tbsp. Taco Seasoning Mix
4 flour tortillas (8 inch)
1/2 cup Sour Cream
1 cup shredded Cheese (I may have used more)

HEAT oven to 400ºF.

BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

ARRANGE 1 tortillas in on bottom of pie pan. Top with 1/4 of 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.

** You can also freeze this meal for later! Freeze uncooked casserole for up to 3 months. Preheat oven to 400. Bake, covered 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted.

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