Pace Setting Enchilada Casserole

• 1 1/2 lb. lean ground beef
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 1/2 c. Pace picante sauce
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
• 1 c. (8 oz.) 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. dairy sour cream
• 3/4 c. (3 oz.) shredded Monterey Jack cheese
• 3/4 c. (3 oz.) shredded Cheddar or additional Monterey Jack cheese
• shredded lettuce (optional)
• 1/2 c. sliced ripe olives

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=295092 (may not work)