Layered Enchilada Bake (with minor modifications)

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A delicious Mexican style recipe you will enjoy

Preparation time: 15 minutes
Cooking time: 35 to 40 minutes

Serves: 8


2 pounds ground beef
2 cups salsa (1 large jar)
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. chili powder
1 bottle of Old El Paso taco sauce (I used mild)
1 can black beans, drained and rinsed
6 flour tortillas
1/2 cup sour cream
1 cup KRAFT Tex Mex shredded cheese OR shredded cheddar and mozzerella cheese
1 large onion chopped (optional-I omitted it)


Preheat oven to 400 degrees. Line a 13 X 9 or large square casserole dish with foil, with ends of foil extending over sides of dish, set aside.

Brown meat in large deep skillet on medium to medium-high heat, drain if necessary. Add salsa, beans, dressing, and chili powder, and mix well.

Arrange 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half EACH of the meat mixture, sour cream, and cheese. Repeat all layers until casserole dish is full. Place extra halved tortillas on top if desired. Cover with foil.

Bake, covered, for 30 minutes. Remove foil. Bake an additional 10 minutes OR until casserole is heated through and cheese is melted.

I used two packages of lean ground beef, as I found that 1 pound of beef was not enough to use to layer with. Also omitted the onion, as I'm not crazy about regular onions, and also threw in a bottle of taco sauce to give it more zesty flavor besides the salsa. Also topped with 2 tortillas, although this is optional.

I also served this with a bag of "Fresh Express" Salsa Ensalada salad. (is a salad "kit" that comes with salad, two kinds of salsa dressing, cheese, and tortilla chips for the topping), plus garlic bread. This is my first time making this recipe, and was a great hit with my "husband" Rob and myself!

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