Yummy in the Tummy #2

Had a busy week this week and ate out twice....make that three times this week.

But this recipe is a keeper. Give it try!

Enchilada Casser-Ole!
1 lb lean ground beef
1 large onion, chopped
2 cups salsa
1 can (15oz) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 Tbs taco seasoning
1/4 tsp ground cumin
6 flour torillas (8")
3/4 cup reduced-fat sour cream
1 cup shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato 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 of the met mixture, sour cream and cheese. Repeat layers.

Cover and bake at 400 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Makes 8 servings

1 serving=357 cal. 12 g fat, 37 g carbs, 3 g fiber