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Brenda Wills, Processing

Layered Enchilada Bake


1 lb lean ground beef
1 onion chopped
2 cups salsa
15-oz can black beans, drained
2 tbsp taco seasoning mix
1/4 cup zesty Italian dressing
6-8 flour tortillas (8-inch)
Sour cream (optional)
8-oz cheddar cheese, shredded


Heat oven to 400°F. Brown meat and onion in a large skillet; drain. Stir in salsa, beans, dressing, and seasonings. Spray 9x12 pan with cooking spray. Place two tortillas on the bottom of the dish then top with a layer of meat mixture, cheese, then sour cream (if you choose). Repeat layering in the same order until you’ve used up the ingredients. Cover with foil. Bake for 40 minutes, removing the foil covering after 30 minutes. Let stand for five minutes before serving. Garnish with lettuce, sour cream, tomatoes and olives. Also good scooped up with tortilla chips!