Layered Enchilada Bake

I wish I had a picture of this one, but I didn't take any yesterday because I was thinking this would NOT be a good recipe. But oh my word, I just ate a huge portion of leftovers for lunch! This was a good one and very easy. Cody and I decided this was kind of like a Mexican lasagna. And it's great because it mainly uses staples that you probably have one hand all the time.

For a 9x13 pan you will need-

1 lb ground beef
1/2 a medium onion, diced
1 1/2 cups chunky salsa
1 can black beans, drained and rinsed
2 Tbsp Italian salad dressing
1 envelope taco seasoning mix
6-7 flour tortillas
1 C sour cream
1 1/2 C shredded cheese (I use colby jack)
lettuce and tomato for garnish

-Brown meat and onions in a large skillet. Drain off fat.

-To the meat, add salsa, beans, dressing, and taco mix. Simmer 10 minutes.

-In a greased baking pan, put a single layer of tortillas. Layer that with half the meat mixture. Evenly spread half the sour cream over that, and then half the cheese over that. Repeat layers, ending with cheese on top.

-Bake uncovered for 15 minutes at 400 degrees. Take out of the oven and garnish the top with chopped lettuce and tomato. Bake an additional 5-10 minutes.