Enchilada Casser-Ole!

Enchilada Casser-Ole!

from tasteofhome.com

My husband loves this casserole, so it never lasts too long in our house. Packed with black beans, cheese, tomatoes and southwestern flavor, it's an impressive-looking entree that's as simple as it is delicious. —Marsha Wills, Homosassa, Florida

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. 1

    In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; 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. 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.