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Layered Enchilada Bake Recipe

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

Contributor:  
Contributor:  
Melissa Gross
Added: Friday, August 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground beef
1 large onion, chopped
2 c. salsa
1 can (15 oz) black beans or pinto beans, drained, rinsed
1/4 c. Italian dressing
2 T. taco seasoning mix
6 flour tortillas (8 inch)
1 c. sour cream
1 pkg. (2 cups) shredded four cheese or "Kraft Mexican Style"

Directions:
Directions:
Line 13x9 inch baking dish with foil, with ends extending over sides of dish; set aside. Brown meat with onions and drain. Add salsa, beans, dressing and taco seasoning; mix well.
Arrange 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of meat mixture, sour cream and cheese. Repeat layers. Cover with foil.
Bake at 400 covered for 30 minutes. Remove foil and bake an additional 10 minutes or until heated through and cheese is melted. Let stand 5 minutes before cutting to serve.
Top with chopped tomatoes, shredded lettuce and chopped cilantro.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Can freeze and bake later.
Baking instructions for "LATER":
Bake covered for 1 hour at 400 degrees. Remove foil and bake 15-20 minutes longer or until heated through and cheese is melted.

 

 

 

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