Layered Enchilada Bake

1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, drained, rinsed
¼ cup zesty Italian dressing
2 T taco seasoning mix
6 flour tortillas (8 inches)
1 cup sour cream
1 pkg Mexican style shredded four cheese

Spray a 13 x 9 inch baking dish. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and chili powder; mix well. Put some meat mixture at the bottom of the pan to start. Then arrange three of the tortillas in single layer on bottom of prepared baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers Cover with foil.

Cook now: preheat oven to 400 degrees. Bake, covered 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted Let stand five minutes before cutting to serve.

Cook later: Freeze assembled uncooked casserole for up to three months. Preheat oven to 400 degrees. Bake, covered, one hour. Remove foil. Bake an additional 15 to 20 minutes or until casserole is heated through and cheese is melted. Let stand five minutes before cutting to serve. Top with chopped tomatoes, shredded lettuce and chopped cilantro.