I did a mexican dish for dinner the other night and it was so creamy, and filling I had to share...not that I wouldn't of shred with you. I got this recipe from Kraft Foods. I am soooo making this again.
Layered Enchilada Bake
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 Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese
HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
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.
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.
I served this with a nice salad.
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