Hubs found the following recipe in our local newspaper. On the surface it sounded a little weird (at least to me) but I went ahead and made it anyway. We LOVED it and have had it several more times. It is easy, simple and makes enough to fill a 9″x13″ casserole pan. For hubs and I that is enough for a dinner and several lunches!
Note: The recipe does not call for it but it would be absolutely scrumptious if you put avocado slices on the top after cooking! I also use WAY more than the 3/4 c. sour cream and the 1 c. cheese! We also use shredded cabbage (purchased already shredded!) instead of the lettuce.
1 lb. Ground Beef
1 Onion, chopped
2 c. Salsa
1-15 oz. can Black Beans, rinsed/drained
1/4 c. Italian Salad Dressing
2 Tbl. Taco Seasoning
1/4 tsp. Ground Cumin
6-8″ Flour Tortillas
3/4 c. Sour Cream
1 c. Cheese, grated
1 c. Lettuce, shredded
1 Tomato, chopped
1/4 Cilantro, minced
Heat oven to 400 degrees. Coat a 3 qt. baking dish with cooking spray.
In large skillet over medium heat saute the beef and onion until meat is no longer pink. Drain off grease and add the salsa, beans, salad dressing, taco seasoning and cumin.
Arrange 3 tortillas in the prepared baking dish. Spread 1/2 the meat mixture over the tortillas then top with 1/2 of the sour cream and cheese. Lay the remaining 3 tortillas over the meat mixture and pour the rest of the meat mixture over the top along with the rest of the sour cream and cheese.
Cover and bake for 25 minutes.
Uncover and bake another 5-10 minutes.
Remove from oven and let sit for 5 minutes.
Top with lettuce, tomato, cilantro and sliced avocado (if desired!).