Layered Enchilada Bake

1 lb lean ground beef
1 large onion, chopped
2 c thick 'n chunky salsa
1 can (15oz) black beans, drained and rinsed
1/4 c zesty italian dressing
2 TBSP taco seasoning mix
6 flour tortillas (8 inch)
1 c sour cram
1 pkg (8z) mexican style finely shredded four cheese

Heat oven to 400 degrees

Brown meat with onions in large skillet on med-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.

Arrange 3 tortillas on bottom of 8x13 baking dish; cover wtih layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.

Bake 40 mins or until casserole is heated through and cheese is melted, removing foil after 30 mins. Let stand 5 mins before cutting to serve.

Make ahead
Line 9x13 baking dish with foil, with ends of foil extending over sides of dish. Assembel recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, heat over to 400 degrees. Bake, covered, 1 hour. Remove foil. Bake an additional 15-20 mins or until casserole is heated through and cheese is melted. Let stand 5 mins before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered 45 mins or until casserole is heated through and cheese is melted.