So yesterday was another sad day for those of us that bleed Blue and Gold. But alas, at least I made a yummy dinner during halftime.
Layered Enchilada Bake
1 lb of lean ground beef
1 large onion, chopped
2 cups of salsa
1 can (15 oz) black beans, drained, rinsed
1/4 cup of Kraft Zesty Italian dressing
2 Tbsp of Taco seasoning mix
6 flour tortillas
1 cup sour cream
1 pkg (8 oz) Mexican style shredded cheese
Preheat oven to 400 degrees. Brown meat with onions in large skillet on medium-high heat. Add salsa, beans, dressing, and seasoning mix. Mix well.
Arrange three of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream, and cheese. Repeat all layers. Cover with foil.
Bake, covered, 30 min. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 min before cutting to serve.
From Kraft foods.
You can even make this ahead of time and freeze it. You just line your dish with foil before starting the layers, then cover with foil and freeze up to 3 months! Then you can either take it out and bake it for an hour covered and then 15-20 uncovered, OR thaw it in the refrigerator overnight and then bake it uncovered for 45 minutes the next day.
Now we will go through everything I did differently from the recipe. I didn't have enough salsa, so I substituted a can of diced tomatoes with green chiles. I didn't measure my Italian dressing. I made it in a smaller dish. I used more than a lb of ground beef. I used more than 2 T of taco seasoning (what the heck was I going to do with the rest of the packet, anyway?) I didn't measure out my cheese or sour cream when I did my layers, I just dumped a bunch on. I think that's all I did differently... Man, it was yummy. And plenty for leftovers, too, which I had tonight.