Ingredients
1 pound lean ground beef (90% lean)1 large onion, chopped2 cups salsa1 can (15 ounces) black beans, rinsed and drained1/4 cup reduced-fat Italian salad dressing2 tablespoons reduced-sodium taco seasoning1/4 teaspoon ground cumin6 flour tortillas (8 inches)3/4 cup reduced-fat sour cream1 cup shredded reduced-fat Mexican cheese blend1 cup shredded lettuce1 medium tomato, chopped1/4 cup minced fresh cilantro
Preparation
In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11x7-in. 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 until heated through, 5-10 minutes longer. Let stand for 5 minutes; top with lettuce, tomato and cilantro.
