Layered Enchilada Bake

Made in Cindy's Kitchen, "Just North of Wiarton & South of the Checkerboard".
Recipe Source:

Layered Enchilada Bake

what you need
1 lb. (450 g) lean ground beef
1 large onion, chopped
2 cups chunky salsa (I used my Homemade Black Bean & Corn Salsa, recipe on the sidebar)
1 can (19 fl oz/540 mL) black beans, rinsed
1/4 cup Kraft Zesty Italian Dressing
2 Tbsp. chili powder
6 large flour tortillas
1/2 cup sour cream (I use at least 1/2 cup per layer)
1 cup Kraft Tex Mex Shredded Cheese (I use at least 3/4 cup per layer, also having subsituted with a different blend then a Tex Mex with great success)
make it
HEAT oven to 400ºF.

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

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

Cindy's NOTE:  I go more on the Sour Cream and Cheese always.