Enchilada Casser-Ole!

Enchilada Casser-Ole!

1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15 oz) black beans, rinsed and drained
1/4 cup reduced fat Italian dressing
2 tbsp reduced sodium taco seasoning
1/4 tsp ground cumin
6 flour tortillas (8 inch)
3/4 cup reduced fat sour cream
1 cup (4 oz) shredded reduced fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

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 15-20 minutes longer or until heated through.  Let stand for 5 minutes before topping with lettuce tomato and cilantro.

makes 8 servings; 1 piece each
Cal 357; fat 12; fiber 3

I was really worried about this, I'm not much of a fan of black beans, but it came out really good.  I don't use taco seasoning, I have enough spices in my cabinet that I just throw in garlic, chili powder, paprika, a little bit of cayenne, cumin and oregano.  I do not, under any circumstances recommend making this ahead of time.  The tortillas get really, really soggy and it's kind awful.  It also doesn't make good leftovers for the same reason.  I had thought about trying corn tortillas, so that it would perhaps work out better leftover.