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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mpisciotta

posted:11/1/2012

My picky husband loves this recipe and so does my 8 year old daughter. I make it about every 6 weeks. I usually make it in 2 pans so I can freeze one for later. This is a winner for us!

chctim

posted:8/19/2012

I read the reviews and tried the tips that were given. My boys said it was not that good and please don't make it again. Considering they eat almost everything that says bunches!!!

jane3331

posted:7/30/2012

I have made this recipe many times and it is always a hit. It is very easy to make and the left overs (if there are any) are just as good. Excellent flavor!

GTQ6543

posted:7/27/2012

This sounded like it would be really tasty. It had a strange flavor to me and I think it might have been the addition of the Italian Dressing. I think I will try it one more time without the dressing to see if that makes the difference.

Charise73

posted:7/13/2012

My family loved this recipe! I did cut down on the salsa and only used one cup instead of two and I added more cheese than called for (we love cheese in my house). My husband told me that he wants me to put this recipe in my dinner rotations. :)

bnrudy

posted:7/8/2012

Enchilada are made with corn tortillas and Tostada. Burrito with flour tortillas(also good for wraps and roll-ups apppetizers)and Quesadillas, Taco soft or hard corn tortillas. Any recipe with a sauce and you use flour tortillas you will have soggy mess I would make this recipe again, but my way not with flour tortillas

Jessica92703

posted:4/30/2012

My family LOVES this recipe!! YUMMY!

a cook

posted:3/30/2012

Very easy and very good. I used 2 larger flour tortillas for each layer, and I added corn to the mixture.

Traci8879

posted:3/11/2012

I made this tonight but i mixed up the recipe by doing the velveeta cheesy chicken fajita recipe on this site.. It was a hit my boys loved it..

JulieCallis

posted:3/11/2012

We make this all the time! We substitute ground turkey for the beef, and I recommend layering first tortillas, sour cream, meat mixture, and then cheese & repeat. It makes spreading the sour cream so much easier than over the meat mixture!