Layered Enchilada Bake

Name: Layered Enchilada Bake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Mexican
Ingredients: 539 grams black beans, rinsed; 237 milliliters kraft tex mex shredded cheese; 2 Tbsps chili powder; 6 mediums flour tortillas; 59 milliliters kraft zesty italian dressing; 454 grams lean ground beef; 1 onion, chopped; 473 milliliters chunky salsa; 118 milliliters sour cream

Layered Enchilada Bake requires around 1 hour and 5 minutes from start to finish. One portion of this dish contains around 20g of protein, 9g of fat, and a total of 282 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. It works well as an affordable main course. If you have 1/4 cup kraft zesty italian dressing, onion, flour tortillas, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. This recipe is typical of Mexican cuisine.

Ingredients

Servings:

539grams

black beans, rinsed 237milliliters

kraft tex mex shredded cheese 2Tbsps

chili powder 6mediums

flour tortillas 59milliliters

kraft zesty italian dressing 454grams

lean ground beef 1

onion, chopped 473milliliters

chunky salsa 118milliliters

sour cream

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.