• 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 Italian salad dressing
  • 2 tablespoons reduced-sodium taco seasoning
  • 1/4 teaspoon ground cumin
  • 3-5 flour tortillas (8 inches)
  • 1 cup reduced-fat sour cream
  • 1 cup or more as needed, shredded reduced-fat Mexican cheese blend
  • 1 cup shredded lettuce
  • 1 medium tomato, chopped
  • 1/4 cup minced fresh cilantro

This is spectacular. So easy. So good. You must agree that these are our favorite recipes to make, right? I think the secret ingredient is Italian dressing. Anything that has italian dressing in it is usually good!


In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, corn, dressing, taco seasoning and cumin.  In an 11-in. x 7-in. baking dish coated with cooking spray, start to make layers of tortilla shell on the bottom. Cut the tortilla shell so that it makes a single layer in the bottom of the pan (like lasagna it doesn’t matter if it isn’t in perfect strips), top with 1/3 of the meat mixture, spread sour cream on top of the meat mixture, then sprinkle with cheese. Repeat, starting with a layer of tortilla shell again. When finished you will end up having three layers of tortilla ending with cheese on top.

Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro. Yield: 8 servings.


Recipe Source: Taste of Home