Southwestern Taco Casserole with Mexican Yogurt Dip

Ingredients

• 6 corn tortillas, (about 6 inches in diameter)
• Cooking spray
• ½ teaspoon salt
• 1 ¼ pounds of ground round beef
• 1 medium onion, (chopped (1 ½ cups))
• 1 1- ounce packet of lower-sodium taco seasoning
• 1 14.5 ounce can no-salt-added black beans, (drained)
• 1 14.5 ounce can fire-roasted finely diced tomatoes
• ½ cup jarred or fresh salsa
• 2-3 tablespoons lime juice
• 1 ½ cups shredded Mexican blend cheese
• ¼ cup chopped green onions
• 4 cups chopped Romaine lettuce
• 2 cups plain Greek yogurt
• ½ cup store-bought salsa or your favorite homemade salsa
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• ½ teaspoon chili powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt
• Fresh cut-up veggies such as carrots, peppers, cucumber or zucchini or tortilla chips for dipping

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