Enchilada Casser-Ole! Recipe

1 lb lean ground beef (90% lean)
1 large onion, chopped
2 c salsa
1 15-oz can black beans, rinsed and drained
1/4 c reduced-fat Italian salad dressing
2 T reduced-sodium taco seasoning
1/4 t ground cumin
6 8-in flour tortillas
4 oz shredded reduced-fat Mexican cheese blend
1 medium tomato, chopped
1 c shredded lettuce
1/4 c minced fresh cilantro
3/4 c reduced-fat sour cream

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 of the meat mixture, sour cream and cheese. Repeat layers.

2.  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. 

Yield: 8 servings.

Notes:  As per usual, I doubled the onions.  I know -- shocking.  I used the full packet of taco seasoning because I didn't feel like dealing with a partial envelope of taco seasoning until the next time I made tacos (or the next time I made this).  I also used whole-wheat tortillas, but not as many as the recipe called for.  I skipped the tomato and lettuce on top because I knew I'd have leftovers and didn't want to deal with parsing out individual lettuce/tomato portions.  But if I was making it for a supper party where I thought most of it would be eaten at once, I'd totally do that part.

This was O.M.G. SOOOOO good.  And really easy to make.