ENCHILADA CASSEROLE

By sarey

Ingredients

• 1 # GROUND BEEF
• 1 LARGE ONION CHOPPED
• 2 C SALSA
• 1 CAN (15 OZ) BLACK BEANS, RINSED AND DRAINED
• 1/4 C REDUCED FAT ITALIAN SALAD DRESSING
• 2 T TACO SEASONING
• 1/4 t CUMIN
• 6 FLOUR TORTILLAS (8 INCHES)
• 3/4 C SOUR CREAM
• 1 C SHREDDED MEXICAN CHEESE BLEND
• 1 C SHREDDED LETTUCE
• 1 MEDIUM TOMATO, CHOPPED
• 1/4 C MINCED CILANTRO

Preparation

Step 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 INA 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 UNTIL HEATED THROUGH. LET STAND FOR 5 MINUTES BEFORE TOPPING WITH LETTUCE, TOMATO AND CILANTRO