•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
Directions
•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 an 11-in. x 7-in. 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; top with
lettuce, tomato and cilantro. Yield: 8 servings.
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