Spinach Enchilada Casserole

Ingredients

• 1 12 lb lean ground beef
• 1 small onion chopped
• 1 garlic clove minced
• 1 can tomatoes with green chilies
• 1 1 lb pkg frozen chopped spinach thawed and squeezed dry
• 1 8 oz can tomato sauce
• 2 medium tomatoes seeded and chopped
• 1 large red bell pepper diced
• 1 Tbsp lime juice
• 1 12 tsp salt
• 12 corn tortillas
• 1 c sour cream
• 34 c 3 oz shredded Monterey Jack cheese
• 34 c 3 oz shredded Cheddar cheese
• shredded lettuce optional
• 12 c sliced ripe olives

Directions

1. Brown meat with onion and garlic drain
2. Add tomatoes with green chilies tomato sauce tomatoes bell pepper 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 evenly over tortillas
7. Top with remaining meat mixture
8. Bake at 350 about 30 minutes or until hot and bubbly
9. Remove from oven sprinkle with cheeses
10. Let stand 10 minutes cut into squares to serve
11. Garnish with lettuce if desired and olives
12. Serve with picante sauce if desired
13. Makes 8 servings