Layered Enchilada


1 lb lean ground beef
1 large onion, chopped
2 cups of chunky salsa
1 can black beans, drained and rinsed
1/4 cup of Italian dressing
2 tbsp of taco seasoning mix
6 flour tortillas (8 inch)
1 cup of sour cream
8 ounces of shredded marble cheese


Heat oven to 400 degrees F.
Brown meat with onion in large skillet on medium-high heat; drain. Stir in salsa, beans, dressing and seasoning mix.
Arrange 3 tortillas on bottom of 13x9 inch baking dish; cover with layers of half each meant mixture, sour cream and cheese. Repeat layers. Cover with foil.
Bake 40 minutes or until casserole is heated through and cheese is melted, removing roil and after 30 minutes. Let stand 5 minutes before cutting to serve.