Layered Enchilada Bake

This one comes from the Food and Family Magazine. We tried this last night and we all loved it.

1 lb. ground beef (I used 3 large chicken breasts)
1 large onion (I omitted this. I thought the chunky salsa would have enough onions)
2 cups chunky salsa
1 can black beans, drained and rinsed
1/4 cup zesty Italian dressing
2 Tbs. taco seasoning mix
6 flour tortillas (8 inch)
1 cup sour cream (I used 1/4 - 1/2 cup)
1 pkg. Mexican Style Shredded Four Cheese (I used some sharp cheddar)

Line a 13x9-inch dish with foil.

Cook the meat with the onions. Add the salsa, beans, dressing, and seasoning. Mix well.

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

Bake, covered, 30 min at 400. Bake an additional 10 min uncovered. Top with tomatoes, shredded lettuce and chopped cilantro. Enjoy!

You can also freeze it for up to 3 months. Then bake at 400 for 1 hour. Remove foil. Bake an additional 15-20 min uncovered.