Layered Enchilada Bake

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

Recipe Source: Kraftcanada.com

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.