Enchilada Casserole

1 pound lean ground beef
1 large onion, chopped
2 cups salsa
1 can black beans, rinsed and drained
1/4 cup italian salad dressing
2 tablespoons taco seasoning
1/4 teaspoon cumin
6 flour tortillas
3/4 cup sour cream
1 cup shredded mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup 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, taco seasoning, and cumin. Place three tortillas in an 11x7 in baking dish coated with cooking spray. Layer with half of meat mixture, sour cream, and cheese. Repeat layers.

Cover and bake at 400 for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato, and cilantro.