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BREAKSTONE'S Creamy Layered Enchilada Bake

By: BREAKSTONE'S

"Spicy ground beef and beans are layered between tortillas with cheese and sour cream then baked until cheese is bubbly in this easy Mexican-inspired dish."

Rate/Review | Read Reviews (35)

Prep Time:
15 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 (15 ounce) can black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 tablespoons TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 (8 inch) flour tortillas
1 cup BREAKSTONE'S Reduced Fat Sour Cream
1 (8 ounce) package KRAFT Mexican Style Finely Shredded Four Cheese

Directions

Heat oven to 400 degrees F. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of 1/2 each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
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.

Footnotes

Kraft Kitchens Tips:
Make Ahead: Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.
Serving Suggestion: Top with chopped tomatoes, shredded lettuce and cilantro.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.