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® HOME ORIGINALS® Thick 'N Chunky Salsa

can (15 oz.) black beans, rinsed

1/4

cup KRAFT Zesty Italian Dressing

Tbsp. TACO BELL® HOME ORIGINALS® 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 HOME ORIGINALS® 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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a cook

posted:2/3/2010

We really like this enchilada bake! It's been added to our monthly meals! We like to make corn on the side and everyone always mixes it into the meal...sooo good!

kamree2

posted:2/2/2010

I always make this with my leftover roast beef. I shred it up and reheat it in the pan with the onions. I then add the salsa, beans and sour cream all together and mix it in with the beef, rather than layering the sour cream separately. It's delicious and my family LOVES it!!!!

bmcknight02

posted:1/29/2010

My husband and I Loved it.. I did hold the sour cream and put it on after cooked. It was still great.

lishywee

posted:1/28/2010

Wasn't the prettiest thing to look at, but my family said they really liked it. Did not look like the pic at all, everything kind of ran together and it was hard to cut out a piece. I added a little chili powder too, per the other comments. It did taste very good, and healthier as well b/c I used FF sour cream and Italian dressing and whole wheat tortillas. I made corn and rice on the side, everyone mixed the corn in and said that it tasted even better that way!!

pamnvic

posted:1/28/2010

used enchilada seasoning instead of taco seasoning. Family ate it like sharks in a feeding frenzy. fast, easy, delish!

sarbear7806

posted:1/25/2010

My husband and I loved this. I will definitely make it again. I used the light dressing, ground turkey, reduced sodium taco seasoning, light sour cream and whole wheat tortillas. YUM!

marchawalker

posted:12/29/2009

I didn't like the black beans in it.

a cook

posted:12/20/2009

Love this recipe! It's delicious and so easy to make. Cannot get enough of it -literally: it's gone so fast. Try it.

Anjaleck

posted:12/20/2009

We make something similar we call Mexican Lasagna, but it doesn't taste half as good as this recipe. This was delicious! The sour cream takes the dish to a higher level than others we've tried. We will definitely be adding this to our repertoire of recipes.

scfjmf

posted:12/17/2009

My husband who hates mexican food even likes this recipe. a great recipe to make ahead which is what i am always looking for