Layered Enchilada Bake

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All the savory flavors of enchiladas without all the rolling. The whole family will want to customize their toppings for a delicious spin on homemade "takeout."

time

prep:

25 min

total:

1 hr 5 min

servings

total:

8 servings

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What You Need

lb. lean ground beef

large onion, chopped

cups TACO BELL® Thick & Chunky Salsa

can (15 oz.) black beans, rinsed

1/4

cup KRAFT Zesty Italian Dressing

Tbsp. TACO BELL® Taco Seasoning Mix

flour tortillas (8 inch)

cup BREAKSTONE'S or KNUDSEN Sour Cream

pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

It's for dipping and dunking and mixing-upping. And yes, for salad too.

Make It

HEAT oven to 400ºF.

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

ARRANGE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each 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. before serving.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Healthy Living

Save 70 calories and 8g of fat per serving by preparing with extra-lean ground beef, KRAFT Lite Zesty Italian Dressing, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and KRAFT 2% Milk Shredded Four Cheese Mexican Style Cheese.

Make Ahead

Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with additional foil. Freeze up to 3 months. When ready to serve, bake casserole, covered, in 400ºF oven 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. To decrease the baking time, thaw frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.

Serving Suggestion

Top with chopped tomatoes, shredded lettuce and chopped fresh cilantro.

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sbcand

posted:9/10/2007

This recipe was so easy and so delicious. Also made a smaller version with chicken since one of my kids don't like beef. They were both good. I'll definately make this over and over. It will also go to some potlucks.

marlattmommy

posted:9/10/2007

It was wonderful!! The kids loved it. I will definately save this one!

bubs430

posted:9/10/2007

This was a winner. I substituted low carb tortillas but no one could tell. We will have this alot.

CherylT01

posted:9/10/2007

This recipe is a winner in our household. I made it for dinner last night not knowing for sure if my family would like it (they tend to be very picky at times) and they loved it. Asked if I should make it again and they all said "YES".

maybaby7

posted:9/10/2007

I also spread refried beans on the tortillas before placing the meat mixture on..This was a nice addition to the whole thing.

kaj15

posted:9/9/2007

Very good, easy, quick to make but the tortillas were very hard to cut through with a fork once it was on a plate.

a cook

posted:9/9/2007

This recipe was AWESOME!!!My family enjoyed it very much. My husband says to make this part of the menu. I will definetly make this one again :) YUM!!!

a cook

posted:9/9/2007

This recipe was awesome! My husband loved it. I did use more sourcream than it asked for. We will definately be keeping this one in our kitchen!

nancycooley

posted:9/9/2007

I agree that it looks strange with the sour cream baked on top, and I too, will add it after baking. It was absolutely divine! We both loved it! I ill be making it again and giving the recipe to my friends. By the way, I used pinto beans as black beans taste a little dry to us.

a cook

posted:9/9/2007

It was OK but not great. Husband didn't like the beans and it was too "soupy" for me. Also, make a lot if your just two so be sure that you have a crowd of 4 or more or you will be eating this stuff for days.