Cheese Enchilada Casserole

Cheese Enchilada Casserole (From Six Sisters STUFF)

1 lb extra lean ground beef
1 large onion, chopped
2 1/2 cups salsa
1 (15-oz) can black or kidney beans, rinsed and drained
1/4 cup reduced fat Italian salad dressing
1/2 cup reduced fat sour cream
1 (15-oz) can corn, drained
2 tbsp red-sodium taco seasoning
1/4 tsp ground cumin
2 cups grated, reduced fat Mexican cheese blend, divided
6 (8-inch) flour or corn tortillas
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro
Olives, sliced

Preheat oven to 400 degrees.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salsa, beans, dressing, sour cream, taco seasoning, corn, and cumin. Spoon a layer of meat mixture into a 2-qt (I say try 3-qt) baking dish. Sprinkle with about 1/2 cup grated cheese. Place 1 or 2 tortillas on top of meat mixture. Layer with half of the remaining meat mixture and cheese. Repeat. The final layer should be a healthy handful of cheese. Coat a piece of foil with nonstick cooking spray, cover casserole dish and bake 25 minutes, or until hot and bubbly.
Cool for 5 minutes before topping with lettuce, tomato, cilantro, and olives.
Makes 6 to 8 servings.