Layered Enchilada Bake./Taco Casserole

Layered Enchilada Bake/ Taco Casserole

INGREDIENTS:

1 lb. lean ground beef

1 large  onion, chopped

2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 can  (15 oz.) black beans, rinsed

1/4 cup KRAFT Zesty Italian Dressing

2 Tbsp.  TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

6 flour tortillas (8 inch)

1 cup  BREAKSTONE'S or KNUDSEN Sour Cream

1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

DIRECTIONS:

HEAT oven to 400ºF.

BROWN meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients.

ARRANGE 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover.

BAKE 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min.

MAKE AHEAD/FROZEN DIRECTIONS:

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 frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.