Enchilada Casserole
1 pound lean ground beef
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
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 a 2-qt. baking dish coated with cooking
spray. Layer with half of the meat mixture, sour cream and cheese. Repeat
layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce,
tomato and cilantro.
Yield: 8 serving