Cheesy Enchilada Casserole

This recipe comes from Taste of Home Magazine. It was voted to be their #1 best casserole recipe. It is easy and really yummy.

1 lb. ground beef

1 large onion, chopped

2 1/2 cups salsa

1 can black or kidney beans, rinsed and drained

1/4 cup Italian Dressing

2 T. taco seasoning

1/4 tsp. ground cumin

6 flour tortillas

1 small can corn, or about 1 1/4cups frozen corn, optional

3/4 cup sour cream

2 cups shredded Mexican-blend cheese or cheddar cheese

1 cup (or so) shredded lettuce

1 tomato, chopped

1/4 cup chopped fresh cilantro (more or less to taste)

Avocado, diced (opt.)

In a large skillet, brown the beef and onion together. Drain. Add the salsa, beans, dressing, sour cream, taco seasoning and cumin. Mix well.

In a 2 quart baking dish that you have sprayed with Pam, put about 1/3 of the meat mixture, then a generous layer of grated cheese, then two of the tortillas. Repeat two more times, then top all with more cheese. Cover with foil (spray the underside of the foil with PAM) and bake at 400 for 25 minutes, or until hot and bubbly and yummy. Let stand for 5 minutes. Serve topped with lettuce, tomato, cilantro, avocado, and a dab of sour cream. You can also top with crushed corn chips, opt.