Enchilada Casserole

1 pound ground beef
1 large onion, chopped
2 cups salsa
1 (15 oz) can black beans, rinsed and drained
1/4 c. Italian dressing
2 T. taco seasoning
1/4 tsp. ground cumin
6 flour tortillas
3/4 c. sour cream
1 c. shredded Mexican cheese blend
1 c. shredded lettuce (optional)
1 medium tomato, chopped (optional)
1/4 cup minced fresh cilantro (optional)

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 if using.

Recipe Adapted Courtesy of Taste of Home