Enchilada Casser-Ole
•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 meatis 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 .© Taste of Home 2012
