Layered Enchilada Bake

I got this recipe out of an old Kraft magazine.  I absolutely love this one because not only is it easy, but a great one to freeze for those super busy nights.

Layered Enchilada Bake

1 lbs. lean ground beef
1 large onion, chopped
2 cups thick and chunky salsa
1 can (15 oz.) black beans, drained and rinsed
1/4 cup Kraft Zesty Italian Dressing
2 T taco seasoning mix
6 flour tortillas (8 inch)
1 cup sour cream (optional)
1 pkg Kraft mexican style shredded four cheese

1- line 13x9 inch baking dish with foil, with ends of foil extending over sides of dish; set aside.  Brown meat with onions in large skillet on medium-high heat; drain.  Add salsa, beans, dressing and taco seasoning; mix well.

2 - arrange 3 of the tortillas in single layer on the bottom of the prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese.  Repeat all layers.  Cover with foil.

To Cook Now - preheat oven to 400 degrees and bake covered for 30 minutes.  Remove foil.  Bake an additional 10 min. or until casserole is heated through and cheese is melted .  Let stand 5 min. before cutting to serve.

To Cook Later - freeze assembled uncooked casserold for up to 3 months.  Preheat over to 400 degrees.  Bake, covered, 1 hour.  Remove foil.  Bake an additional 15 to 20 min. or until casserold is heated through and cheees is melted.  Let stand 5 min. before cutting to serve.

** You can top with chopped tomatoes, shredded lettuce and chopped cilantro