1 lb lean ground beef, browned and drained
2 cups chunky salsa, hot or mild
¼ cup low fat sour cream
3 7-1/2 inch whole wheat tortillas
1 1/2 cups shredded Mexican blend cheese
1 cup raw baby spinach
Oven:  375°

Combine beef, 1 cup of the salsa and the sour cream in a large bowl. Spread 1/2 cup salsa on bottom of a 9-inch deep dish pie plate. Press 1 tortilla into pie plate; top with half the beef mixture. Sprinkle with an even layer of cheese and half the spinach. Repeat, reserving about 1/4 cup cheese. Top with final tortilla; spread with remaining 1/2 cup salsa and sprinkle with reserved cheese. Cover with foil and bake 20 minutes. Remove foil and bak 5 more minutes or until cheese melts. To serve slice into wedges. Serves 4.