Taco Casser-Ole!

Well that wouldn't be very nice of me to talk recipes and not share one!

I found this recipe in my faithful Taste of Home Healthy Cooking magazine. They called it Enchilada Casser-Ole! but there's no enchilada sauce, so I changed it. Hope you enjoy! We loved it!! (Oh, and this pic is pre-lettuce and tomato. I forgot to take a picture after because we were all starving!)

1 lb. lean ground beef
1 large onion, chopped (I used 1/3 Cup dehydrated onion)
2 C. salsa
1 can (15 oz.) black beans, rinsed and drained
1/4 C. reduced-fat Italian salad dressing (I didn't add this)
2 Tbs. (1/2 pkg.) reduced-sodium taco seasoning
1/4 tsp. ground cumin
6 flour tortillas (8-in.) (I only used 4 tortillas and it was just fine)
3/4 C. reduced-fat sour cream (We lika da sour cream, so I used 1 C.)
1 C. (4 oz.) shredded reduced-fat Mexican cheese blend
1 C. shredded lettuce
1 medium tomato, chopped
1/4 C. minced fresh cilantro (we're haters of cilantro. I used green onions.)

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 3 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 degrees 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.