Healthier Enchilada Casserole

This is a healthier version of a fave! Clipped from a magazine.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1  lb 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  reduced-sodium taco seasoning mix
• 1⁄4 teaspoon ground cumin
• 6 (8 inch)  flour tortillas
• 3⁄4 cup reduced-fat sour cream
• 1  cup  shredded  reduced-fat Mexican cheese blend
• 1  cup  shredded lettuce
• 1  medium tomatoes, chopped
• 1⁄4 cup  minced fresh cilantro

Directions

1. 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 a 2-qt. baking dish coated with cooking spray. Layer with half the meat mixture, sour cream and cheese. Repeat layers.
2. 2. Cover and bake at 400 for 25 minutes. Uncover; bake 5-10 minutes more until cooked through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.