Tasty Tuesday: Enchilada Bake

Anytime you can eat at home, you are not only saving money, but also you know exactly what you are eating and can adapt to your dietary needs.
Today's recipe I received from a friend when I was pregnant with my first kid and introduced me to freezer cooking. Freezer cooking is a great way to make dinner ahead of time.

Enchilada Bake
1 lb ground beef (or turkey)
2c salsa
1 can black beans, drained, rinsed
1/4c Italian dressing
1 pkg taco seasoning mix (Here's my homemade recipe taco mix)
6 flour tortillas (8 inches)
1 cup sour cream
1 pkg (8oz) Mexican style shredded four cheese (or any cheese you have on hand)

Pre-heat oven to 400F. Brown meat, drain. Add salsa, beans, dressing, and seasoning mix; mix well. 

Arrange 3 of the tortillas in a single layer on bottom of 13x9 inch baking 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. Remove foil. Bake and additional 10 min or until casserole is heated through and cheese is mleted. Let stand 5 min. before cutting to serve.
Serve with chopped tomatoes, shredded lettuce, and cilantro. 

Make Ahead:
Line 13x9 baking dish with foil, with the ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. Bake, covered 1 hour. Remove foil. Bake an additional 15-20min or until casserole is heated through and cheese is melted. Let stand 5 min before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45min. or until casserole is heated through and cheese is melted.