Enchilada Casserole

I decided to try this recipe recently mostly because I had all but two of the ingredients on hand. And boy am I glad I did! I have to say it was amazing!

I chose to serve the lettuce and tomato on the side as a salad. I also didn't mince the cilantro. However, the cilantro really enhances the flavor of this already fabulous casserole. This recipe is definitely a keeper! 
I will be making it again very soon.

Ingredients:
One lb. ground beef (90% lean)
1 large onion (chopped)
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
¼ cup Italian Salad Dressing
2 Tablespoons Taco Seasoning
¼ teaspoon ground Cumin
6 flour tortillas (8-inches)
¾ cup sour cream
1 cup (4 ounces) shredded Mexican Cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
¼ cup minced fresh cilantro

Directions:
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 an 11x7-inch baking dish coated with cooking spray. Layer with half of the meat mixture. Then layer sour cream and cheese. Repeat layers.
Cover and bake @ 400* for 25 minutes. Uncover; bake 5 to 10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro.

Yields: 8 servings
Recipe: Taste of Home