Last night was a Quick & Dirty night. Easy to throw together and filling, this will pretty much cancel any plans for take-out mexican food. It's a big hit with the kids too. A simple salad with ranch dressing rounds this out if you don't feel like throwing some chopped lettuce and ranch dressing on top and acting like a heathen.
1 lb lean ground beef, cooked and drained.
1 10 oz can fire-roasted tomatoes, drained (such as Muir Glen) or 1 can of Ro-Tel diced tomatoes with green chiles (if you want it spicy)
1 8-oz can tomato sauce
1 10 oz can Campbell's Cheddar Cheese condensed soup
1 envelope reduced-sodium taco seasoning (such as Old El Paso)
1 cup reduced-fat sour cream
1 8-ounce bag shredded sharp cheddar cheese
12 corn tortillas, cut into quarters
shredded lettuce, black olives, sliced spring (green) onion, ranch salad dressing
Preheat oven to 350*F. Mix the ground beef, tomatoes, sauce, soup, sour cream and seasoning together until well-blended. Simmer for 5 minutes. Spray a 11 x 7 casserole dish with cooking spray (or a 2-qt oval casserole dish) and place about 1/3 of the tortillas in a single layer. Top with 1/2 of the meat mixture, and 1/3 of the cheese. Repeat tortilla layer, top with 1/2 meat, 1/3 cheese, top with tortillas and remaining cheese. Bake for 30 minutes until heated through and bubbling, and top layer of cheese is melted. Let stand for 5 minutes before serving. Top with lettuce, olives, onion, and dressing.