A delicious and easy enchilada casserole
1 lb. lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15oz.) black beans, rinsed and drained
1/4 cup Italian salad dressing
2 tbsp. taco seasoning
1/4 tsp. ground cumin
6 flour tortillas (8 inch)
Black olives (optional)
3/4 cup sour cream
1 cup shredded Mexican cheese blend
1 cup lettuse
1 medium tomatoe, chopped
1/4 cup minced fresh cilantro
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 on the meat mixture, sour cream and cheese. Repeat layers. On last layer sprinkle balck olives (optional).
In my house half of the people like black olives and half don’t, so I put it on half.
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 lettus, tomoatoe and cilantro.
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