Layered Enchilada Bake

Let's be honest...if it's covered in cheese, it gets two thumbs up from me. I've been using this particular recipe for probably about a year, and it will be one I continue to swear by. Originally emailed to me from KraftFoods.com, it's definitely a weeknight keeper! It calls for ground beef, but you can probably tell in the picture that I usually use ground turkey for this. Again, if you cover it in cheese, you may just want to cut some calories where you can, right?


Layered Enchilada Bake

1lb ground beef or turkey
1 large onion, chopped
2 cups of your favorite salsa
1 can black beans, drained and rinsed
1/4cup Italian Dressing
2 Tbs taco seasoning (I just use the whole package...)
6 flour tortillas, 8"
1 cup sour cream
1-2 cups shredded cheddar

In a large skillet brown the meat with the onion. Once browned, add the two cups of salsa, black beans, dressing, and taco seasoning. Line the inside of your 9x13 Pyrex with foil and PAM it. Place three tortillas in a row (will be overlap) on the bottom of the dish, and top with half of the meat/bean mixture. Place a "dollop" of sour cream in the middle of each tortilla. I'm going to use this platform to speak out against fat free sour cream. Do NOT ever try to cook with it. I cannot stress this enough. It's not even really sour cream. Just don't use it. Anyway... spread the sour cream out with a butter knife or small spatula, and cover with half of the shredded cheese. Repeat layers and cover with foil. Bake on 400 for 30 minutes and then remove top foil. Bake an additional 10 minutes. If you're feeling fancy you can top it with shredded lettuce or diced tomatoes. But usually by the time it's done Bobby's already hovering with his fork. You can also make ahead and refrigerate overnight or freeze it. Great for leftovers or lunch the next day!

Also, if you want to see a video-demo, go to http://www.kraftrecipes.com/recipes/layered-enchilada-bake-107317.aspx.