Layered Enchilada Bake

1 lb lean ground beef [1/2 lb]
1 large onion, chopped [1/2 onion]
2 cups Chunky Salsa [1 cup]
1 can (15 oz) black beans, drained, rinsed [1/2 can]
1/4 cup Italian dressing [2 Tbsp]
2 Tbsp Taco Seasoning Mix [1 Tbsp]
6 (8 inch) flour tortillas [3 tortillas]
1 cup Sour Cream [1/2 cup]
1 package (8 oz) Mexican Style Shredded Cheese [1/2 cup]
1 small can sliced black olives, drained [1/2 can]

Materials: 1 - 13x9 foil pan, foil for lid

ASSEMBLY [Half Size]
Brown meat with onions in large skillet on medium-high heat, drain.  Stir in salsa, beans, Italian dressing and seasoning mix.  Arrange 3 tortillas on bottom of 13x9 inch foil dish.  Cover with layers of half each meat mixture, sour cream, cheese and olives.  Repeat layers.  Cover with foil and freeze.

COOKING INSTRUCTIONS
Bake covered at 400 for 40 minutes or until casserole is heated through and cheese is melted.  Removing the foil for the last 10 minutes.  Slice and serve with Spanish rice or Chips and Guacamole.