Layered Enchilada Bake

This is a recipe from Kraft magazine. My hubby loves it. He is a freak for Mexican. I like it b/c you can assemble it and freeze it uncooked for 3 months and pull it out for a rainy day that you don't feel like cooking. Hello food storage!

Yield: 8 servings

1 lb lean ground beef
1 onion, chopped
2c Think 'N Chunky salsa
1 (14 oz)can black beans, drained & rinsed
1/4c Zesty Italian Dressing
1 pkt Taco Seasoning mix
6 (8") flour tortillas
1c sour cream
1 pkg Mexican style shredded 4 cheese
cilantro


Preheat 400*. Line 13x9" baking dish with foil extending over sides, set aside. Brown meat with onions in large skillet on med-high heat; drain. Add salsa, beans, dressing and chili powder; mix well. Arrange 3 tortillas in single layer on bottom of prepared dish; cover with layers of half each of the meat mixture, sour cream, cheese & cilantro. Repeat all layers. Cover with foil. Bake 30 min. Remove foil, bake additional 10 min.


*If you are freezing it...Bake at 400* covered for 1 hour. Remove foil. Bake additional 15-20min.


Serving Suggestions: Top with chopped tomatoes, shredded lettuce, cilantro & crushed tortilla chips if you like a little crunch.

Crock-Pot Hearty Beef Chili

Since the weather is starting to change I thought this would be a good recipe to start off with. For those of you who keep up with your food storage, this is also a good way to use up all of those canned goods you have been storing up.

1 1/2 lb. lean ground beef
1 can (15 oz.) dark red kidney beans, drained & rinsed
1 can (15 oz.) light red kidney beans, drained & rinsed
1 can (16 oz.) tomato sauce
1 can (15 oz.) corn, drained

1 1/2 cups Thick 'N Chunky Mild Salsa
2 Tbs. chili powder
1 onion, chopped
1 cup Mexican Style Shredded Four Cheese

Optional Topping:

sour cream

Brown meat;drain. Add to slow cooker with remaining ingredients except cheese; stirr. Cover with lid. Cook on low 5-6 hours. Stir just before serving & top with cheese.

Serve with a simple side of Ritz Crackers.