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 Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 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 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.
Cover and bake at 400F. for 25 minutes.
Uncover; bake 5-10 minutes longer or until heated through.
Let rest for 5 minutes.
Top with lettuce, tomato and cilantro.