Recipe by KRAFT Shredded Cheese
"Take away the effort of rolling up the enchiladas without sacrificing the flavour in this super-easy layered casserole."
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lean ground beef
1 (19 ounce) can
black beans, rinsed
KRAFT Zesty Italian Dressing
medium flour tortillas
KRAFT Tex Mex Shredded Cheese
This was delicious! My husband and I both really liked it. I would have to completely disagree with the reviewers who said the Italian dressing wasn't good in it. It was just fine, and blended in well with the flavours. You can't taste the dressing distinctly, it just adds to the overall flavour. Also I used the exact amount of chili powder in the recipe, and it was perfect. I will be making this again! Hopefully with the black beans next time (didn't have any so made it without them) =)
I rate this as 3.5 stars. The casserole structure makes this dish crowd-friendly, and it is an easy enough recipe for a beginner. However, I took off a half star because there was excess liquid after baking (the tortillas absorb it after refrigerating, but fresh from the oven it creates an unappetizing appearance). And 1 full star off because the Italian dressing gives an unpleasant tangy taste - it absolutely does not blend with the dish. I think the intent was to imitate the tanginess of lime (typical to Mexican cuisine) with a more common ingredient, but next time I will use 2 Tbsp fajita/taco seasoning with a squeeze of lime/lemon juice to replace the Italian dressing & chile pepper. Also recommend adding some sliced olives to the top layer.
This makes for a very easy, healthy and yummy supper. I had to modify the recipe though. The Italian Dressing would not fly with my husband, not at all. I changed the salsa to one can of diced tomatoes, and the Italian dressing to taco mix flavouring. I didn't use any sour cream, but layered in chopped up yellow, red and green peppers. Husband friendly and can be made, portioned and frozen to use as needed for lunches. Thanks for the great meal recipe!
Very Good!! I used lemon juice with only half of the dressing and added taco mix to the meat.... turned out very good!!
My husband loved this!!!! It was very tasty and made great leftovers.
I made a commitment to cook at home more & this recipe made it really easy. I did modify the recipe by not adding the Italian dressing. Substituted 1 tablespoon of chili powder with cumin & added chopped jalapenos. Really good.
We've have this twice. My 7yo loves it, and eat it up. He doesn't like beans and onions, but he cleans his plate every time we have this for dinner! It's great as a lunch the next day (my husband has have to fight people off his lunch when they smell it and an see it).
This casserole has become a staple in my Once a Month cooking rotation. It freezes well, and tastes great even a few months later. I like the beans, and have started adding black beans to taco meat in other recipes to stretch it out and add nutrition.
* Percent Daily Values are based on a 2,000 calorie diet.
Layered Enchilada Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 177
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