- 1 pound lean ground beef (90% lean)
- 1 large onion, chopped or season with Onion powder or minced onion
- 2½ cups salsa
- 1 can (15 ounces) black beans or red kidney beans, rinsed and drained
- ¼ cup reduced-fat Italian salad dressing
- 2 tablespoons reduced-sodium taco seasoning
- ¼ teaspoon ground cumin
- 6 flour tortillas (8 inches)
- 1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
- ¾ cup reduced-fat sour cream *Note: I used ½ cup
- 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
- 1 cup shredded lettuce
- 1 medium tomato, chopped
- ¼ cup minced fresh cilantro
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
- Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
- Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
- Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
- The last & final layer should be a healthy dose of grated cheese.
- Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
- Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.
Equipment needed for this recipe:
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