Healthier Enchilada Casserole

• 1 lb lean ground beef
• 1 large onion, chopped
• 2 cups salsa
• 1 (15 ounce) can black beans, rinsed and drained
• 14 cup reduced-fat Italian salad dressing
• 2 tablespoons reduced-sodium taco seasoning mix
• 14 teaspoon ground cumin
• 6 (8 inch) flour tortillas
• 34 cup reduced-fat sour cream
• 1 cup shredded reduced-fat Mexican cheese blend
• 1 cup shredded lettuce
• 1 medium tomatoes, chopped
• 14 cup minced fresh cilantro

1. 1.
2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. Stir in the salsa, beans, dressing, taco seasoning and cumin.
4. Place three tortillas in a 2-qt.
5. baking dish coated with cooking spray.
6. Layer with half the meat mixture, sour cream and cheese.
7. Repeat layers.
8. 2.
9. Cover and bake at 400 for 25 minutes.
10. Uncover; bake 5-10 minutes more until cooked through.
11. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

lean ground beef, onion, salsa, black beans, italian salad dressing, taco, ground cumin, flour tortillas, sour cream, shredded lettuce, tomatoes, fresh cilantro

Taken from www.food.com/recipe/healthier-enchilada-casserole-349290 (may not work)