Enchilada Casser-Ole! Recipe
Nb persons: 8
| * 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, (4 ounces) shredded reduced-fat Mexican cheese blend | |
| * 1 cup shredded lettuce | |
| * 1 medium tomato, chopped | |
| * 1/4 cup minced fresh cilantro |
* 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.
* 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.
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