Enchilada Casser-Ole!

• 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
• 1/4 cup minced fresh cilantro

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 3 tortillas in an 11x7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
2. Cover and bake at 400u0b0 for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.

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

Taken from www.tasteofhome.com/recipes/enchilada-casser-ole/ (may not work)