Baked Layered Enchilada Dish

BAKED LAYERED ENCHILADA DISH
1 lb. lean ground beef
1 large Vidalia onion, chopped
1 large green bell pepper, chopped
Salt, red/black pepper
1 t. chili powder
1 t. ground cumin
2 c. thick and chunky salsa
1 (15-oz.) can black beans, drained and rinsed
¼ c. Kraft Zesty Italian dressing
2 T. taco seasoning mix
6 flour tortillas (8”)
1 c. sour cream
1 (8-oz.) pkg. Mexican blend of Four Cheeses
½ c. chopped cilantro or parsley
Sliced avocados, optional
Chopped tomatoes, optional
Shredded lettuce, optional
Extra salsa

1. Heat oven 400.
2. Brown meat with onions and bell peppers in large skillet over medium heat. Drain off excess grease. Season.
3. Stir in salsa, beans, dressing and taco seasoning mix.
4. Arrange 3 tortillas on bottom of 13×9” baking dish. Cover with meat, then sour cream then cheese. Repeat layers. Cover with foil.
5. Bake 40 minutes or until heated through and cheese is melted. Remove foil after 30 minutes.
6. Let stand 5 minutes before cutting to serve.
   *Garnish with chopped tomatoes, parsley/cilantro, shredded lettuce. Serve extra salsa sauce on the side.