Cheesy Enchilada Cassarole

• 1 lb lean ground turkey
• 1 large onion
• 2 12 cups salsa
• 14 cup reduced-fat Italian salad dressing
• 2 tablespoons reduced-sodium taco seasoning
• 14 teaspoon ground cumin
• 6 flour tortillas (8 inches)
• 34 cup reduced-fat sour cream
• 2 cups shredded reduced-fat Mexican cheese blend
• 1 cup shredded lettuce
• 1 medium tomatoes, chopped
• 14 cup minced fresh cilantro

1. Directions.
2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. Stir in the salsa, dressing, sour cream, taco seasoning and cumin.
4. Spoon a generous layer of meat mixture on bottom of 2 quart baking dish.
5. Sprinkle with grated cheese.
6. Place a flour or corn tortilla on top of meat mixture.
7. Layer with half of the meat mixture, and cheese.
8. Repeat as many layers as you like.
9. The last & final layer should be a healthy dose of grated cheese.
10. Cover with foil that has been sprayed with pam or other and bake at 400 for 25 minutes, or until hot & bubbly.
11. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

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

Taken from www.food.com/recipe/cheesy-enchilada-cassarole-484321 (may not work)