Enchilada Casser

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 shredded reduced

-fat Mexican cheese blend

1 cup shredded lettuce

1 medium tomato, chopped

Directions

Cook the beef and onion in a large skillet over medium heat until the meat is no longer pink; drain. Combine the salsa, beans, dressing, taco seasoning, and cumin in a mixing bowl. In an 11x7-inch baking dish covered with cooking spray, place three tortillas. Half of the meat mixture, sour cream, and cheese are layered on top. Layers should be repeated.

Cover and bake for 25 minutes at 400°F. Uncover and bake for another 5-10 minutes, or until thoroughly cooked. Allow 5 minutes before topping with lettuce, tomato, and cilantro.