Cheesy Enchilada Casserole

Now, I will eat leftovers. I don't mind, it doesn't bother me.  But leftovers with tortillas in it gross me out.  They get all soggy and kind of just dissolve leaving a gross texture/taste in your mouth.  Now, with that pretext, this dish DID NOT do that!  It was delicious. Even the leftovers.  If you warm the left overs up in the oven, it is just like the day you made it! Perfect! It is from Six Sisters Stuff.  Fabulous website! Enjoy!

Cheesy Enchilada Casserole
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. Yield: 8 servings.