Begin by cooking 1 pound of ground beef and 1 large chopped onion in a skillet; drain the meat.
Add 2 cups of salsa, 1 15-ounce can of black beans, 1/4 cup of reduced-fat Italian salad dressing, 2 tablespoons of reduced-sodium taco seasoning and 1/4 teaspoon of cumin.
In a baking dish coated with cooking spray, place three tortillas. Layer in half of the meat mixture, half of the 3/4 cup of reduced-fat sour cream and half of the 1 cup of shredded reduced-fat Mexican cheese blend. Repeat layers.
Cook in the oven for about 25 minutes at 400 degrees. Uncover and back for another 5 to 10 minutes. Let stand for a few minutes. Top with lettuce, tomato and cilantro.
The Southwestern flavors were very good in this dish, but our black beans were a little undercooked (as previously discussed, we use re-hydrated black beans instead of the canned black beans).
Otherwise, though, the dish was a very good casserole with some interesting ingredients (read: Italian dressing).
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