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.
What You Need
Original recipe yields 8 servings
1 lb. lean ground beef
1 large onion, chopped
1 can (15 oz.) black beans, rinsed
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
3/4 cup water
5 flour tortillas (8 inch)
1 cup TACO BELL® Thick & Chunky Salsa
1 pkg. (8 oz.) KRAFT Cheddar CLASSIC MELTS Cheddar Jack & American
1 cup shredded iceberg lettuce
1/2 cup diced tomatoes
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 1g
Total Carbohydrates 33g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.