Easy Mexican Ground Beef Casserole

Like I said yesterday, we're looking for fast, easy, and tasty recipes (who isn't?) now that school is back in session.  This fit the bill.  (Now that I think about it, it's sort of a Mexican version of the ravioli lasagna from yesterday.)  We had everything we needed already in the house, and it came together in under an hour--and only a few of those minutes were hands-on time. 

You can adapt this easily.  Add black beans or chili beans, use crushed tortilla chips instead of tortillas, add green onions or black olives or jalapenos, whatever you want!  We served it with Mexican rice. 

Easy Mexican Ground Beef Casserole

3 large tortillas
4 oz (1 cup) shredded Cheddar cheese
4 oz (1 cup) shredded pepper jack cheese
1 lb ground beef
1 cup sour cream (I substituted nonfat Greek yogurt)
1/2 cup salsa verde
1 can Rotel tomatoes, drained of excess liquid

In a skillet, cook the ground beef until no longer pink and drain.  Mix salsa verde into the ground beef. 

Preheat oven to 350.  Lightly spray a 9"x13" dish with cooking spray.  Tear one tortilla into pieces, and use it as the bottom layer on the baking dish.  Add a layer of ground beef, half of the sour cream, and half of the diced tomatoes.  Repeat layers of a torn tortilla, the other half of ground beef, sour cream, and diced tomatoes.  Top with a final torn tortilla and the shredded Cheddar and pepper jack cheeses. 

Bake in preheated oven for 35-40 minutes, or until cheese is melted and bubbly.