Taco Lasagna

1 can Campbell's Cheddar Cheese soup (condensed, 25% less sodium) (by ISCHSI)
8 Mission carb balance tortilla
1 cup Kraft Mexican Four Cheese Shredded Reduced Fat (by OC2SEATTLE)
16 oz Lean Ground Sirloin 10% Fat
1 cancanned rotel tomatoes (by MILDOLLARSMILE)
1 serving Cooking Spray, Olive Oil (by AIMEEFLA)
1 package Old El Paso Taco Seasoning Mix (40% Less Sodium)
1/2 cup water

This casserole is great with sliced avocado on the side and a dollop of sour crema

brown ground meat, ensuring that it is well drained. add taco seasoning and water, and simmer for 5 minutes. In a large bowl, combine tomatoes and soup. stir well, and then add ground meat. Spray an 11x 7 baking pan with olive oil cooking spray, and put a small amount of meat mixture on the bottom of pan. fully cover the meat mixture with tortillas, about 2.25 tortillas per layer, continue until you have 3 layers of tortillas with meat sauce being the top layer. Put cheese on top, cover with foil, and bake at 350 degrees for 20 minutes, remove foil, and bake for an additional 10 minutes. Casserole should be bubbly, and cheese melted. Serve with a dollop of light sour cream if desired.

Serving Size: 1/4 pan (11x7)

Number of Servings: 4

Recipe submitted by SparkPeople user SILKYNYMPHE.