Layered Enchilada Bake

Layered Enchilada Bake

1 lb. lean ground beef
1 large onion, chopped
2 cups salsa
1 can  (15 oz.) black beans, rinsed
1 cup sour cream
1 pkg. (8 oz.) shredded cheese

Heat oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Stir in next 4 ingredients. Arrange 3 tortillas in single layer on bottom of 13x9-inch baking dish. Cover with layers of half each meat mixture, sour cream and cheese. Repeat layers; cover. Bake 40 min. or until casserole is heated through and cheese is melted, uncovering after 30 min. Let stand 5 min. before serving. (Optional: top with chopped tomatoes, shredded lettuce and chopped fresh cilantro.)

Good freezer meal also! To make ahead, 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 additional foil. Freeze up to 3 months. When ready to serve, bake casserole, covered, in 400ºF oven 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 frozen casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.