Fiesta Enchiladas

• 2 pounds ground beef, lean
• 1 large onions chopped
• 10 ounces spinach thawed and drained
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
• 20 ounces soup, tomato
• 10 ounces enchilada sauce
• 1/2 cup tomato sauce
• 1/2 cup green chili salsa
• 12 corn flour tortillas
• 2 cups monterey jack cheese grated

1. Brown beef until crumbly and drain fat.
2. Add onions, spinach, cumin, pepper and parmesan.
3. In separate pan, combine soup and enchilada sauce and simmer ten minutes.
4. Combine tomato sauce and salsa in separate bowl.
5. Dip tortilla into soup-enchilada mixture.
6. Fill with 1/2 cup meant and add 1 tablespoon salsa mixture.
7. Place seam-side down in 3-quart casserol Repeat and sprinkle with Monterey Jack cheese.
8. Bake at 350F (180C) degrees for 30 minutes.
9. Serve topped with sour cream, sliced black olives and green onions.

ground beef, onions, cumin, black pepper, parmesan, soup, enchilada sauce, tomato sauce, green chili salsa, flour tortillas

Taken from recipeland.com/recipe/v/fiesta-enchiladas-37335 (may not work)