Enchilada Casserole

• 1 1/2 lb. ground beef
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 1/2 c. picante sauce
• 1 (10 oz.) pkg. frozen spinach, thawed and squeezed dry
• 1 (8 oz.) can tomato sauce
• 2 medium tomatoes, seeded and chopped
• 1 large red bell pepper, diced
• 1 Tbsp. lime juice
• 1 1/2 tsp. salt
• 12 corn tortillas
• 1 c. sour cream
• 3/4 c. Monterey Jack cheese, grated
• 3/4 c. Cheddar cheese, grated
• 1/2 c. ripe olives, sliced

1. Brown meat with onion and garlic; drain.
2. Add picante sauce, spinach, tomato sauce, tomatoes, pepper, lime juice and salt. Simmer, uncovered, 15 minutes, stirring occasionally.
3. Arrange 6 tortillas on bottoms and sides of 13 x 9 x 2-inch pan, lightly greased, overlapping as necessary.
4. Top with half the meat mixture.
5. Arrange the remaining tortillas on top.
6. Spread sour cream evenly on top and top with remaining meat mixture.
7. Bake for about 30 minutes or until hot and bubbly at 350u0b0.
8. Remove from oven.
9. Sprinkle with cheeses.
10. Let stand for 10 minutes.
11. Cut into squares.
12. Yield:
13. 8 servings.
14. Garnish with lettuce if desired and olives.
15. Serve with additional picante sauce.

ground beef, onion, clove garlic, picante sauce, frozen spinach, tomato sauce, tomatoes, red bell pepper, lime juice, salt, corn tortillas, sour cream, cheese, cheddar cheese, ripe olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724432 (may not work)