Cheesy Enchilada Casserole

1 pound lean ground beef (90% lean)

1 large onion, chopped or season with Onion powder or minced onion

2 1/2 cups salsa

1 can (15 ounces) black beans or red kidney 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)

1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)

3/4 cup reduced-fat sour cream *Note: I used 1/2 cup

2 cups (8 ounces) shredded reduced-fat 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, sour cream, corn (optional), taco seasoning and cumin.

Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.

Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.

The last & final layer should be a healthy dose of grated cheese.

Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.

Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

(Recipe from Just Get Off Your Butt and Bake)