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1 lb lean ground beef

1 large onion chopped

2 C salsa

1 can (15oz) black beans rinsed and drained

1/4 C italian salad dressing

2 T taco seasonings

1/4 t ground cumin

6 flour tortillas 8"

3/4 C sour cream

1 C shredded mexican blend cheese

1 C shredded lettuce

1 medium tomato chopped

1/4 C minced cilantro

Enchilada Casser-ole!


  1. In a medium skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa, beans, dressing, taco seasoning, and cumin. Place 3 tortillas in a 11″x7″ greased baking dish. Layer with half of the meat mixture, sour cream, and cheese. Repeat layers.
  2. Cover and bake @400 for 25 minutes. Uncover and bake for 5-10 more minutes or until heated through. Let stand for 5 minutes; top with lettuce, tomato, and cilantro.