Enchilada Casser-Ole

By MJH

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

Details

Preparation time 25mins
Cooking time 55mins
Adapted from tasteofhome.com

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 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.

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.