1 lb lean ground beef or turkey
1 small yellow onion, chopped
1 large jar salsa (red or green)
6 corn tortillas (or 4 (8″) whole wheat tortillas)
1 (15oz) can black olives, sliced
3 cups (12oz) nonfat shredded cheddar cheese
2 cups prepared beans
1/4 cup chopped green onions (optional)
1/4 cup chopped cilantro (optional)
nonfat sour cream, for serving
taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)

Directions:

1. Preheat a skillet to medium-high. Spray with cooking spray and add the ground meat and onion. Add taco seasoning, either from a store-bought packet or to taste using the ingredients above (they are listed in decreasing order of amounts, e.g. most amount of cumin, least amount of cayenne). Break up the meat while cooking and cook for about 5 minutes, or until meat is fully cooked.

2. Preheat oven to 400 degrees. Spray a 9×13 baking dish with cooking spray. Line with half of the tortillas, breaking them as necessary to cover the bottom. Top with half of the meat and onion mixture, half of the salsa, beans, olives, green onions and cheese. Top with the remaining tortillas, followed by the rest of the ingredients, using the cheese and cilantro last. Alternatively, you can put the cilantro on after baking for a better presentation.

3. Bake for 20-25 minutes, or until cheese is melted and the sides are bubbling. Slice and serve like a lasagna, with sour cream on the side.

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