Enchilada Casserole

By shawnanewton

"VERY GOOD"

Ingredients

• 1 1/2 lbs. lean ground beef
• 1 sm. chopped onion
• 1 minced garlic clove
• 1 1/2 c. picante sauce
• 1 10-oz. frozen spinach
• 1 8-oz. can tomato sauce
• 2 med. tomatoes, seeded and chopped
• 1 lrg. red bell pepper, diced
• 1 Tbsp. lime juice
• 1 1/2 tsp. salt
• 12 corn tortillas
• 1 c. sour cream
• 1/2 c. sliced ripe black olives
• 3/4 c. (3 oz.) shredded cheddar or monterey jack cheese
• 3/4 c. monterey jack, shredded

Preparation

Step 1

Brown meat with onion and garlic; drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered 15 mins., stirring occassionally. Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2" baking dish, overlapping as necessary. Top with half the meat mixture. Arrange remaining tortillas over, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining ingredients.. Bake at 350 for 30 mins. or till hot and bubbly. Remove from oven. Let stand 10 mins. Cut into squares to serve. Garnish with lettuce if desired and olives. Serve with additional picante sauce.

Note: Casserole may be refrigerated up to 6 hours. Let stand at room temp. 30 mins. before baking.