Enchilada Casser-Ole!

Name: Enchilada Casser-Ole!
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 serving(s)
Ingredients: 1 lb 90% lean ground beef; 1 large onion, chopped; 2 cups salsa; 1 (15 ounce) can black beans, rinsed and drained; 1/4 cup reduced-fat Italian salad dressing; 2 tablespoons taco seasoning; 1/4 teaspoon ground cumin; 6 (6 inch) corn tortillas; 3/4 cup reduced-fat sour cream; 1 cup cheddar cheese, shredded; 1 cup lettuce, shredded; 1 medium tomatoes, chopped; 1/4 cup fresh cilantro, minced

Submitted by cyndiconwaybooth

"I found this recipe on Taste of Home. This recipe is amazing! I love the fresh ingredients mixed with the hot casserole. Such a great combo."

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Ready In:: 55mins
Ingredients:: 13
Serves:: 8

ingredients

1 lb 90% lean ground beef
1 large onion, chopped
2 cups salsa
1 (15 ounce) can black beans, rinsed and drained
¹⁄₄ cup reduced-fat Italian salad dressing
2 tablespoons taco seasoning
¹⁄₄ teaspoon ground cumin
6 (6 inch) corn tortillas
³⁄₄ cup reduced-fat sour cream
1 cup cheddar cheese, shredded
1 cup lettuce, shredded
1 medium tomatoes, chopped
¹⁄₄ cup fresh cilantro, minced

directions

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 a 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 or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.