Enchilada Casser-Ole!

By

Packed with black beans, cheese, tomatoes and Southwest flavor, it's an impressive-looking entree that's as simple as it is simply delicious! —Marsha Wills, Homosassa, Florida

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  • 8
  • Average
  • 25 mins
  • 30 mins
  • 5 mins
  • Average budget

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 (4 ounces) shredded reduced-fat Mexican cheese blend
  • - 1 cup shredded lettuce
  • - 1 medium tomato, chopped
  • - 1/4 cup minced fresh cilantro

Preparation

Step 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 an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

Step 2

Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro.

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