Cheesy Enchilada Casserole

• 1 pound lean ground beef 

• 1 large onion, chopped

• 2 1/2 cups salsa

• 1 can (15 ounces) black beans or red kidney beans, rinsed and drained

• 1/4 cup reduced-fat Italian salad dressing

• 1 envelope taco seasoning

• 1/4 teaspoon ground cumin

• 1 small can of drained corn

• 3/4 cup sour cream

• 1/4 cup minced fresh cilantro

• 2 cups shredded Mexican cheese

• 6 flour or corn tortillas    

 

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
• Stir in the salsa, beans, corn, dressing, sour cream, taco seasoning, cumin and cilantro.
• Spoon a generous layer of meat mixture on bottom of 2 quart baking dish then sprinkle with grated cheese.
• Place flour or corn tortillas on top of meat mixture. Layer with the meat mixture and cheese. Repeat as many layers as you like.
• The last and final layer should be a healthy dose of grated cheese.
• Cover with foil that has been sprayed with Pam or other cooking spray and bake at 400° for 25 minutes, or until hot & bubbly.
•  Let stand for 5 minutes before topping with lettuce, tomato and cilantro. 
•  Yield: 8 servings.