Mexican Food has always been one of my favorites.  I used to think I could eat enough of it that eventually I would turn into one big burrito. Even though I don’t eat it as often as I used to, I do know good Mexican Food when I eat it.  This recipe is GOOD.  Initially, I expected it to be a heavy dish, but it is surprisingly light. It has been 2 days since I made it and I’m already craving it again!

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  • Ground Beef  (I used 85%)
  • Onion Powder (2 T.) or 1 Medium Onion, diced
  • 2 1/2 cup Salsa (I used Pace Chunky Mild)
  • 1 can (15 oz) Red Kidney Beans- rinsed and drained
  • 1/4 cup Italian Salad Dressing
  • 2 T. Taco Seasoning
  • 1/4 tsp. Ground Cumin
  • 6 Flour Tortillas (8 inch)
  • 1/2 cup Sour Cream
  • 3 cup Mexican Cheese Blend
  • Lettuce, shredded (Garnish)
  • 1 Medium Tomato, chopped (Garnish)
  • Minced Cilantro (Garnish)


  1.  Cook Ground Beef and onion on Medium Heat until no pink remains; Drain.
  2. Stir in Salsa, Beans, Italian Salad Dressing, Sour Cream, Taco Seasoning and Cumin.
  3. Spoon a layer of Mixture onto bottom of baking dish.
  4. Sprinkle a layer of Cheese.
  5. Place a layer of Tortillas.
  6. Repeat Steps 3,4,5. (Last layer should be a layer of Cheese)
  7. Cover with Foil. Bake at 400 F for 25 minutes.


Honestamente yum!