This is AWESOME! It's such a great twist on an old classic of enchiladas. There is NO enchilada sauce in this recipe. The sauce is created with salsa and taco seasoning. Then you cool it down with some sour cream...so delicious. I'm DEFINITELY making this again...it's a keeper. 1 lb. Lean ground beef
1 large Onion, chopped
2 cups favorite Salsa
1 can (15 oz.) black beans, rinsed
1/4 cup Zesty Italian Dressing
2 T Taco Seasoning Mix
6 Flour tortillas (8 inch)
1 cup sour cream
2 cups shredded cheese - Mexican blend or cheddar
Preheat oven to 400 degrees
Brown meat with onions in a large skillet on medium-high heat; drain off fat. Stir in salsa, taco seasoning, black beans and Italian dressing.
Arrange 3 tortillas in a single layer on the bottom of a 9x13 baking dish. Cover layers with half of the meat mixture, then 1/2 cup sour cream, then 1 cup cheese. Repeat layers and then cover.
Bake for 30 minutes, covered, and then 10 minutes uncovered. Let stand 5 minutes before cutting.
*From Kraft Recipes
Preheat oven to 400 degrees
Brown meat with onions in a large skillet on medium-high heat; drain off fat. Stir in salsa, taco seasoning, black beans and Italian dressing.
Arrange 3 tortillas in a single layer on the bottom of a 9x13 baking dish. Cover layers with half of the meat mixture, then 1/2 cup sour cream, then 1 cup cheese. Repeat layers and then cover.
Bake for 30 minutes, covered, and then 10 minutes uncovered. Let stand 5 minutes before cutting.
*From Kraft Recipes
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