Layered Enchilada Bake

I just made this tonight for supper. My husband had thirds! It’s a really simple recipe from the Kraft Foods Busy Family Recipes cookbook. It tastes similar to these Southwestern Stuffed Peppers.


  • 1 lb. lean ground beef (I used a little more than this)
  • 1 large onion, chopped (I used a little less, just because I already had some chopped up from a different recipe)
  • 2 cups Taco Bell Home Originals Thick n Chunky Salsa (I used medium)
  • 1 can (15 oz.) black beans, drained, rinsed
  • ¼ cup Kraft Zesty Italian Dressing  (I used regular Italian Schnucks brand)
  • 2 Tbsp. Taco Bell Home Originals Taco Seasoning Mix (I used McCormick because that’s what I had on hand)
  • 6 flour tortillas, 8 inch (I used wheat ones)
  • 1 cup Breakstone’s or Knudsen sour cream (I used Schnucks)
  • 1 pkg. (8 oz.) Kraft Mexican Style Finely Shredded Four Cheese (I used Schnucks Sharp Cheddar and Mozzarella)


  1. Heat oven to 400F.
  2. Brown meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
  3. Arrange 3 tortillas on bottom of 13×9 inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.
  4. Bake 40 min. or until casserole is heated through and cheese is melted, removing foil after 30 min. let stand 5 min. before cutting to serve.

Prep: 15 min.     –     Total:  1 hour 10 min.     –     Makes: 8 servings.


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