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Main dishes

Cheesy Enchilada Bake

photo by:kraft
Why make an enchilada bake if you're not going to make it as cheesy as can be? In this recipe, we've used a blend of cheeses to please the cheese lovers.
25 min
50 min
8 servings

What You Need

lb.  lean ground beef
large  onion, chopped
can  (15 oz.) black beans, rinsed
pkg.  (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
cup  water
 flour tortillas (8 inch)
cup  TACO BELL® Thick & Chunky Salsa
pkg.  (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar Jack & American
cup  shredded iceberg lettuce
cup  diced tomatoes

Make It

HEAT oven to 400ºF.

BROWN meat with onions in large skillet on medium-high heat; drain. Stir in beans, seasoning mix and water; cook and stir 2 to 3 min. or until thickened.

COVER bottom of 8-inch square baking dish sprayed with cooking spray with 2 tortillas. Top with layers of 1/3 each of the meat mixture, salsa and cheese. Repeat layers, using only 1 tortilla in the middle layer; cover.

BAKE 25 min. or until casserole is heated through and cheese is melted, uncovering after 20 min. Let stand 5 min. Top with lettuce and tomatoes before serving.

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

Kraft Kitchens Tips

Serving Suggestion
Round out the meal with a crisp, mixed green side salad tossed with your favorite KRAFT Light Dressing.
How to Store Leftovers
Cool any leftovers, then place in Ziploc® VersaGlass™ Container*. Cover with lid and refrigerate up to 2 days or freeze up to 3 months. When ready to serve, microwave, uncovered, in same container until heated through. (If frozen, thaw in refrigerator before reheating.)
Substitute kidney beans for the black beans.
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