I just tried this recipe and we really liked it. I used non-fat sour cream instead of reduced fat. The recipe calls for just setting the tortillas in the dish. It was a little hard to serve with the whole tortillas in there. Next time I would tear up the tortillas in pieces so it would be easier to serve. Also I would add the lettuce, cilantro and tomatoes to each individual serving instead of the whole casserole. Lettuce and cilantro don't taste very good reheated with the leftovers.
* 8 Servings
* Prep: 25 min. Bake: 30 min.
* 1 pound lean ground beef (90% lean)
* 1 large onion, chopped
* 2 cups salsa
* 1 can (15 ounces) black 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)
* 3/4 cup reduced-fat sour cream
* 1 cup (4 ounces) 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 meat mixture, sour cream and cheese. Repeat layers.
* 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 lettuce, tomato and cilantro. Yield: 8 servings.
Nutrition Facts: 1 piece equals 357 calories, 12 g fat (5 g saturated fat), 45 mg cholesterol, 864 mg sodium, 37 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.