Corn Tortilla Lasagna

• 1-1/2 pounds ground beef
• 1/3 cup chopped onion
• 1/2 teaspoon minced garlic
• 1 jar (16 ounces) picante sauce
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 2 medium tomatoes, seeded and chopped
• 1 large sweet red pepper, chopped
• 1 can (8 ounces) tomato sauce
• 1 tablespoon lime juice
• 12 corn tortillas
• 3/4 cup shredded Monterey Jack cheese
• 2 cups sour cream
• Additional picante sauce, optional

1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the picante sauce, spinach, tomatoes, red pepper, tomato sauce and lime juice.
2. Arrange six tortillas in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture, 1/4 cup cheese and remaining tortillas. Spread with sour cream. Top with the remaining meat mixture and cheese.
3. Bake, uncovered, at 350u0b0 for 30-40 minutes or until heated through. Let stand for 10 minutes. Serve with additional picante sauce if desired.

ground beef, onion, garlic, picante sauce, spinach, tomatoes, sweet red pepper, tomato sauce, lime juice, corn tortillas, shredded monterey jack cheese, sour cream, picante sauce

Taken from www.tasteofhome.com/recipes/corn-tortilla-lasagna/ (may not work)