Layered Enchilada Bake

    After some thought and help from those on Facebook, I have decided to start a blog on recipes.  With so many people getting married or graduating college and beginning to cook more, I thought we could all use some new recipes!  I will try to post the recipe that I am cooking for the night in the morning in case you need an idea for the day!  I am new to the blogging world and it may take me a little while to make the design pretty and figure out the nooks and crannies, but know I am working on it.  Also, as we go on I may post any coupon savers or sales and are included in the recipe.

    So tonight for dinner, at the request of my husband, is the Layered Enchilada Bake.  It's been a while since I have made this one (not since we have been married) so we are going to pretty much go by the recipe.  The last time I made it, I don't think we included the black beans though tonight we will.  Remember, any brand will work for these ingredients.  Just pick the brand you like best or if you coupon clip / sale shop like me, the best price.

    If you aren't a big onion fan, you have two options.  You can leave it out (I don't recommend this one too much because it adds great flavor) or you can slice it into large pieces that can be removed before you add the other ingredients.  I typically use about half an onion and save the rest in a ziploc in the fridge for a later recipe.

Money Savers: 

    Kraft cheese is $2 a bag at Publix, Walmart and Target this week. (this is lowest I have found Kraft cheese)

    Pace chunky salsa is $1.39 at Publix*

    Breakstone's sour cream is $1.12 for 16 ounces at Publix* (you might have a coupon from the paper or they sometimes have this one in store by the product!)

    *This is buy one, get one (B1G1) at Publix.  In case you didn't know, you don't have to buy two!

          You can buy one at half price! :) LOVE Publix.

Layered Enchilada Bake

1 pound lean ground beef

1 large onion, chopped

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

1 (15 ounce) can black beans, drained, rinsed

1/4 cup KRAFT Zesty Italian Dressing

2 tablespoons TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

6 (8 inch) flour tortillas

1 cup BREAKSTONE'S or KNUDSEN Sour Cream (one cup is 8 oz)

1 (8 ounce) package KRAFT Mexican Style Shredded Four Cheese

Preheat oven to 400 degrees. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix to the meat; mix well.

Arrange 3 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 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted. Let stand 5 minutes before cutting to serve.

ENJOY!