Mexican Lasagna

2 lbs. ground beef
1 (28 oz.) jar spaghetti sauce
1 pkg. flour tortillas
1 ½ cups Monterey Jack and/or Cheddar cheese
1 carton (16 oz.) low fat sour cream
Parmesan Cheese

Slice or tear tortillas in long strips (approximately ½” wide). Grate cheese. Brown meat and drain. Add spaghetti sauce to meat and simmer. Layer in a 9x13 casserole dish: 1/3 meat, ½ tortillas, ½ cheese, ½ sour cream. Repeat. Your top layer should be meat. Sprinkle with Parmesan cheese and bake at 350° for 45 minutes. I usually use about half of the recommended sour cream, I use 8 tortillas and I probably use more cheese that the recipe says. I just put whatever cheese I’m using on the top instead of parmesan cheese.