Todd’ Beef Enchiladas

By Cindy Leishman · January 23, 2024 · Leave a comment

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 shredded reduced-fat Mexican cheese blend

1 cup shredded lettuce

1 medium tomato, chopped

1/4 cup minced fresh cilantro

Directions

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place 3 tortillas in an 11×7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.