Cheese Enchilada Casserole

171
8
1 pound lean ground beef (90% lean)
1 large onion, chopped
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup Italian salad dressing
2 tablespoons taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can (11 oz.) corn, drained, or about 1 1/4 cups of frozen corn (optional)
1/2 cup sour cream
2 cups (8 ounces) shredded 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, 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 non-stick spray and bake at 400° for 25 minutes, or until hot & bubbly. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.
Nutritions

Calories
1401

Sodium
2362mg
98% DV

Fat
54g
83% DV

Protein
53g
106% DV

Carbs
127g
43% DV

Fiber
14g
59% DV