Layered Enchilada Bake

Layered Enchilada Bake
from Megan Barker

1 lb. lean ground beef
1 large onion chopped (I use onion powder)
2 C. Thick n' Chunky Salsa
1 can (15 oz.) black beans, rinsed (add another can if making for a larger crowd)
1/4 C. Zesty Italian dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 C. sour cream
1 pkg. (8 0z.) shredded Cheddar or Montery Jack Cheese(more cheese if desired)

1. Preheat oven to 400 degrees.
2. Brown meat with onions in large skillet on medium high heat; drain and then stir in next four ingredients.
3. Arrange 3 tortillas in a single later on bottom of 9x13" baking dish.
4. Cover with layers of half each meat mixture, sour cream, and cheese. Repeat layers; cover.
5. Bake 40 minutes or untill casserole is heated through and cheese is melted, uncovering after 30 minutes. Let stand 5 minutes before serving. Shredded lettuce and chopped tomatoes on top when done. A spritz of lime juice tastes great too.

*** You may half this recipe and bake in an 8x8" baking dish.