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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This recipe is amazing. I love the fresh ingredients mixed with the hot casserole. Such a great combo. Ingredients:
1 lb 90% lean ground beef |
1 large onion, chopped |
2 cups salsa |
1 (15 ounce) can black beans, rinsed and drained |
1/4 cup reduced-fat italian salad dressing |
2 tablespoons taco seasoning |
1/4 teaspoon ground cumin |
6 (6 inch) corn tortillas |
3/4 cup reduced-fat sour cream |
1 cup cheddar cheese, shredded |
1 cup lettuce, shredded |
1 medium tomato, chopped |
1/4 cup fresh cilantro, minced |
Directions:
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 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
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