1 pound lean ground beef
1 md yellow onion, chopped
2 cups salsa
15-oz can black beans, rinsed & drained
1/4 C. Italian dressing
2 TBSP Taco Seasoning
1/4 tsp. Cumin (I omitted)
Six 8" flour tortillas
1 C. sour cream
1 C. shredded cheese
I topped it with black olives, instead of:
If you want to dress it up before serving, add the following:
1 C. shredded lettuce
1 md. tomato, chopped
1/4 C. minced fresh cilantro
Heat oven to 400 degrees F. Coat a 3 quart baking dish with cooking spray.
In a large skillet over medium, saute the beef and onion until the meat is no longer pink.
Drain the meat, then stir in the salsa, beans, salad dressing, taco seasoning, and cumin.
Arrange 3 tortillas in the prepared baking dish. spread half the meat mixture over the tortillas, then top with half each of the sour cream and shredded cheese.
Repeat layers.
Cover and bake for 25 minutes. Uncover and bake for another 5 to 10 minutes, or until heated through. Let stand for 5 minutes before topping with lettuce, tomato, and cilantro.
This recipe is from the March 2009 issue of Taste of Home Healthy Cooking magazine.
