Melted cheese and beefy goodness filled my kitchen last night and this dish was a great way to end a hectic weekend. After devouring her entire plate, Olivia declared that the recipe was a keeper and I have to agree. It's like a Mexican lasagna that really sticks to the ribs. I bet you could improvise with any assortment of southwestern ingredients for a more personalized taste.
1 lb. lean ground beef or you can use ground turkey
1 lg. onion chopped
2 c. salsa
1 15 oz. can black beans, drained
1 can corn, drained
¼ c. reduced-fat Italian dressing
2 T. reduced-sodium taco seasoning
¼ t. ground cumin
Six 8-inch flour tortillas
1 c. reduced-fat sour cream
2 c. shredded Mexican cheese blend (or some combination of cheddar & pepper jack cheese shredded)
1. shredded lettuce
1 medium tomato chpd.
¼ c. minced cilantro
Heat oven to 400 degrees. Spray a 9x13 pan with cooking spray. In a large skillet, over medium heat, sauté the beef & onions until the meat is no longer pink.
Drain the meat, then stir in the salsa, beans, corn, salad dressing, taco seasoning seasoning & cumin.
Arrange 3-4 tortillas in the prepared baking dish to cover the bottom. Spread half of the meat mixture over the tortillas, then top with half each of the sour cream & cheese. Top with the remaining tortillas, then repeat the layering with remaining meat, sour cream & cheese. I just layered as many layers as I could!
Cover & bake for 25 min. Uncover & bake for another 5-10 min., until heated through.
Let stand for 5 min. before topping with lettuce, tomato & cilantro. Take that Taco Bell!!