Layered Enchilada Bake

1 lb. lean ground beef
1 large onion, chopped
2 cups Salsa (whatever kind you prefer)
1 can (15 oz.) black beans, drained, rinsed
1/4 cup Zesty Italian Dressing
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

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.

Serving suggestion: Top with chopped tomatoes, shredded lettuce, and cilantro. We also added extra sour cream.

* We didn't have enough regular salsa so we used some that had corn in it, which was really yummy so I definitely suggest trying out different salsas.

*This is a great recipe to freeze.

*If you go to the Kraft website, you can watch a video showing how to make it. My suggestion is to not wrap your pan in foil as the lady suggests, it may be easier pan cleanup, but you end up with foil pieces in your food due to cutting that when you serve it.