Spinach Enchilada Casserole

• 1 1/2 lb. lean ground beef
• 1 clove minced garlic
• 1/2 c. chopped onions
• pinch of salt and pepper
• 2 tomatoes, diced
• 8 oz. tomato sauce
• 8 oz. diced green chilles
• juice of 1/2 lime
• 1 Tbsp. sugar
• 1 (10 oz.) pkg. frozen chopped and thawed spinach, squeeze dry
• 3 c. grated cheese
• 10 corn tortillas (6-inch size)
• melted butter
• 1/2 c. sour cream

1. In skillet, brown first 4 ingredients.
2. Add the next 8 ingredients to the skillet; cover and simmer approximately 10 minutes.
3. Cut tortillas into quarters and dip into melted butter. Cover bottom of greased 9 x 13-inch pan with half of tortillas. Spoon half of beef mixture over tortillas.
4. Sprinkle with cheese, 1 1/2 cups.
5. Arrange rest of tortillas.
6. Spread with sour cream. Then rest of beef mixture.
7. Sprinkle rest of cheese.
8. Bake at 350u0b0 for 30 minutes.

lean ground beef, garlic, onions, salt, tomatoes, tomato sauce, green chilles, lime, sugar, grated cheese, corn tortillas, butter, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=810255 (may not work)