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Layered Enchilada Bake

LaurenLauren Helms
servings:Makes 8
total time:
1 Hour

Ingredients

  • 1 lb. lean ground beef
  • 1 large onion, chopped
  • 2 cups Thick ’N Chunky Salsa
  • 1 can (15 oz.) black beans, drained, rinsed
  • 1/4 cup KRAFT Zesty Italian Dressing
  • 2 Tbsp. Taco Seasoning Mix
  • 6 flour tortillas (8 inch)
  • 1 cup Sour Cream
  • 1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
Layered Enchilada Bake photo

directions

  • 1

    Heat oven to 400°F.

  • 2

    Brown meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.

  • 3

    Arrange 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.

  • 4

    Bake 40 min. or until casserole is heated through and cheese is melted, removing foil after 30 min. Let stand 5 min. before cutting to serve.

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