1 lb. 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 salad dressing
2 Tbsp. reduced-sodium taco seasoning
1/4 tsp. ground cumin
6 flour tortillas (8 in.)
3/4 cup reduced-fat sour cream
1 cup 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 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.
Bryn Seymour
