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Cheesy Enchilada Casserole


1 pound lean ground beef ( 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 or corn tortillas (8 inches)
1 small can of drained corn, or about 1¼ cups of frozen corn (optional)
¾ cup sour cream *Note: I used ½ cup
2 cups shredded Mexican cheese blend or your favorite cheese
1 cup shredded lettuce
1 medium tomato, chopped
¼ cup minced fresh cilantro



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