Thursday, March 26, 2009

Layered Enchilada Bake

OK, I usually don't do a post like this but I this recipe was deserving of an entire post(maybe a gratuitous, self indulgent picture of Clayton as well). Tonight for dinner we had "Layered Enchilada Bake". It was FANTASTIC. Chad's aunt who is an amazing cook told us about this because she know we like tacos, nachos, and the like. So here goes.

Prior to the carving.
On my plate.

The Recipe.

Chad made most of it tonight, so it was in no way low fat, or healthy. You could reduce a lot of the calories by using lean ground beef, low fat cheese, and low fat sour cream. Also, the recipe is from the Kraft web site, so all the brands are Kraft brands, which is fine. However, if you are like me and aren't brand sensitive, and are cheap, the generic, or store brands work just fine too. Everything in the one we ate tonight came from Aldi, and it was delish.

What You Need!

1 lb. lean ground beef
1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese

Make It!

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.

Clayton even enjoyed his too.
So much so, that it wore him out to eat dinner. HA. If you happen to try this recipe, let me know what you think.


jamielynn said...

he's got that look in his eye..
haahaha.. i love him.