Enchilada Casserole

I believe this is a Kraftfood.com recipe. This is wonderful!

1 pound 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 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 oz) shredded reduced-fat mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro (I eliminated because we dont like)

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 quart baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

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.

yields: 8 servings