Enchilada Casserole

I love to make this, it's so easy and makes tons of leftovers. And of course it's delicious! You can either bake it right away or freeze it unbaked, pull it out of the freezer and pop it in the oven.

Enchilada Casserole

1lb Ground Beef

1 Large Onion - chopped

2C Salsa - Chunky style

1 Can Black Beans - drained & rinsed

1/2 Can Corn - drained & rinsed

1/4C Zesty Italian Dressing

2T Taco Seasoning

6 Flour Tortillas

1C Sour Cream

1 1/2 - 2C Shredded Cheese

Brown beef and onion together until cooked through. Drain. Add salsa, beans, corn, dressing and taco seasoning to meat. Mix well.

In 13x9 (lightly sprayed) arrange 3 tortillas in single layer to cover bottom and top with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil and bake @ 400* for 30 minutes, remove foil and bake another 10mins. Let stand 5 minutes.

To freeze and cook later: line 13x9 with foil before assembling casserole. Cover and freeze. When ready to cook cover with foil and bake @ 400* for 1 hour. Remove foil and bake another 15-20 minutes. Let stand 5 minutes.