Cheesy Enchilada Casserole

Can you believe it?  I am back!  You aren't just seeing things, it really is a post.  I figured since it is almost February, I can't use the "Busy, holiday" excuse any longer.  I LOVE blogging, but have had a more difficult transition to two kids than I thought I would.  I don't find "me" time a whole lot anymore, but I am going to try a lot harder!  I have a list of meals that I've made that NEED to be on here.  For everyone's sake. They were delicious!  So I am going to start here.  With the Cheesy Enchilada Casserole.  It was so yummy, and pretty simple.  Enjoy!

Cheesy Enchilada Casserole
Recipe by: Six Sisters' Stuff

1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney 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)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 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.