Enchilada Casserole

• 
  

Ingredients

• 1 pound lean ground beef (90% lean)

• 1 large onion, chopped

• 2 cups salsa

• 1 can (15 ounces) black beans, rinsed and drained

• 1/4 cup reduced-fat Italian salad dressing

• 2 tablespoons reduced-sodium taco seasoning

• 1/4 teaspoon ground cumin

• 6 flour tortillas (8 inches)

• 3/4 cup reduced-fat sour cream

• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend

• 1 cup shredded lettuce

• 1 medium tomato, chopped

• 1/4 cup minced fresh cilantro

  
  

  Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
  2. Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro. Yield: 8 servings.
•