Enchilada Casser-Ole!

Name: Enchilada Casser-Ole!
Ingredients: 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

13 ingredients

2 steps

Ingredients

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

Directions

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 400° for 25 minutes. Uncover; bake until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.