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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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My husband loves this casserole…but it never lasts too long! Packed with black beans, cheese, tomatoes and Southwest flavor, it's an impressive-looking entree that's as simple as it is simply delicious! Ingredients:
1 pound ground beef |
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 |
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 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.
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. Yield: 8 servings.
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