Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Layered Enchilada Bake
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1 lb. lean ground beef |
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1 large onion, chopped |
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1 (16 oz) jar Salsa |
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1 (15 oz) can black beans, drained and rinsed |
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¼ cup Kraft Zesty Italian Dressing |
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2 TBSP Taco Seasoning Mix |
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8" flour tortillas |
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1 cup sour cream |
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1 (8 oz) pkg Mexican four cheeses |
Preheat oven to 400.
Brown the meat with onions in 10" skillet; drain. Add salsa, beans, dressing, and seasoning. Mix well.
In a 9" square Pyrex dish, put one tortilla on the bottom. Cover with half the meat, then half the sour cream, then half the cheese. Repeat layers.
Cover with foil and bake 30 minutes in oven. Remove and let sit 5 minutes and serve.
NOTE: I found this on the Kraft web site on Sept. 2007. It called for a 9 x 13 pan but I wanted thicker layers than that, so I used my 9" Pyrex dish. We absolutely loved it! You can make it spicier by the type of salsa you choose. We use medium and that was spicy enough for us. It also said to bake it covered 30 minutes, remove cover for 10 minutes, and let it sit for 5 minutes. I only baked it 30 minutes as I didn’t feel it needed it anymore. Next time, though, I probably won’t cover it with foil………………..It also said you could freeze it before baking.