Pace-Setting Enchilada Casserole

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

1. Brown meat with onion and garlic.
2. Drain.
3. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered for 15 minutes, stirring occasionally.

lean ground beef, garlic, tomato sauce, red bell pepper, salt, sour cream, shredded monterey jack cheese, cheddar cheese, onion, picante sauce, tomatoes, lime juice, corn tortillas, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=902875 (may not work)