Layered Enchilada Bake
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- 1 pound(s) Lean ground beef Browned with onions
- 1 Large onion Chopped and browned with beef
- 2 cup(s) Medium salsa
- 1 can(s) Black beans Rinsed
- 1/4 cup(s) Zesty Italian dressing
- 2 tablespoon(s) Taco seasoning mix
- 6 Tortillas
- 1 cup(s) Sour cream
- 8 ounce(s) Shredded four cheese
- To make ahead and freeze
- Heat oven to 400 degrees.
- 1. Brown meat with onions in large skillet over medium heat. Stir in next 4 ingredients.
- 2. Tear tortillas to line bottom of greased 13 x 9 inch casserole dish. Cover with layers of half of each meat mixture, sour cream, and cheese. Repeat layers, cover.
- 3. Bake 30 min or until casserole is heated through and cheese is meted. Uncover and cont baking for 10 min. Let stand 5 min.
- 4. To make ahead and freeze, line baking dish with foil. Assemble as directed. Cover with foil and freeze up to 3 months. To serve, heat oven to 400 degrees, bake covered for 1 hour, uncover and bake an additional 15-20 min. Let stand 5 min.
This recipe is a personal recipe added by RobinTrunnell and has not been tested or endorsed by MyRecipes.
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Layered Enchilada Bake Recipe at a Glance
- COURSE: Main Dishes