Enchilada Casserole 2

1-1/2 lb lean ground beef
1 small onion, chopped
1 garlic clove, minced
1-1/2 cups picante sauce
One 10 oz pkg frozen chopped spinach, thawed and squeezed dry
One 8 oz can tomato sauce
2 med tomatoes, seeded and chopped
1 large red bell pepper, diced
1 tbs lime juice
1-1/2 tsp salt
12 corn tortillas
1 cup dairy sour cream
3/4 cup (3 oz) shredded Monterey Jack cheese
3/4 cup (3 oz) shredded cheddar or Additional Monterey jack cheese
Shredded lettuce (optional)
1/2 cup sliced ripe olives

Brown meat with onion and, garlic; drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered 15 minutes, stirring occasionally. Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2 inch 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 meat mixture.* Bake at 350F. about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with cheese. Let stand 10 minutes; cut into squares to serve. Garnish with lettuce, if desired, and olives. Serve with additional picante sauce.

Makes 8 servings.

At this point, casserole may be refrigerated up to 6 hours. Let stand at room temperature 30 minutes before baking.

Microwave Oven Directions:
Prepare casserole as recipe directs in 13x9x2 inch baking dish or shallow 3-quart casserole. Cook uncovered at HIGH 20 minutes or until hot and bubbly, rotating dish once after 10 minutes. Sprinkle with cheese; cover with wax paper and let stand 10 minutes. Serve as recipe directs.

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Casseroles - Quiches


Cajun Country -- New Iberia, Louisiana