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Layered Enchilada Bake Recipe

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This recipe for Layered Enchilada Bake, by , is from A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Danner
Added: Saturday, April 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean ground beef
1 large onion, chopped
2 c. salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 c. Italian dressing
2 T. Taco seasoning mix
6 flour tortillas (8-inch)
1 c. sour cream
1 pkg. Mexican style shredded four cheese

Directions:
Directions:
Line 9x13-inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; 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. Cover with foil. Preheat oven to 400. Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.

Personal Notes:
Personal Notes:
Cook later:
Freeze assembled uncooked casserole for up to 3 months. Preheat oven to 400. Bake, covered, 1 hour. Remove foil. Bake an additional 15-20 minutes or until casserole is heated through and cheese is melted.

 

 

 

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