Enchilada Bake

1 lb lean ground beef or turkey

1 large onion, chopped

2 cups Taco Bell Home Originals Thick N Chunky Salsa

1 can (15 oz) black beans, drained, rinsed

¼ cup Kraft Zesty Italian Dressing

2 Tbsp. Taco Bell Home Originals Taco Seasoning Mix

6 flour tortillas (8 inches)

1 cup Sour Cream

1 pkg. Kraft Mexican Style Shredded Four Cheese

Line 13x9 inch baking dish with foil, with ends of foil extending over sides of dish; set aside. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and taco seasoning; mix well.

Arrange 3 of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.

Cook Now: Preheat oven to 400 degrees. Bake, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Cook later: Freeze assembled un cooked casserole for up to 3 months. Preheat oven to 400 degrees. Bake, covered, 1 hour. Remove foil. Bake additional 15-20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.

Makes 8 servings. Top with chopped tomatoes, shredded lettuce and chopped cilantro.