Layered Enchilada Bake
(I apologize that I have no picture but you can go here for a video tutorial and picture on how to make it)
1 lb ground beef ($1.98)
1 large onion (I left this out - we're not huge onion people and I never miss it)
2 cups salsa ($2.00)
1 can black beans, drained, rinsed ($0.67)
1/4 cup Zesty Italian dressing (I left this out)
2 tbsp. taco seasoning mix ($0.15)
6 flour tortillas ($1.20)
1 cup sour cream ($0.30)
1 pkg. (8 oz) mexican style shredded cheese ($1.50)
Total Cost: $7.80
HEAT oven to 400ºF.
BROWN meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.
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.
Makes 8 servings.
Top with chopped tomatoes, shredded lettuce and cilantro.
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, 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 casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.