Spinach Enchilada Casserole - cooking recipe

Ingredients

1 1/2 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 1/2 tsp. salt
12 corn tortillas
1 c. sour cream
3/4 c. (3 oz.) shredded Monterey Jack cheese
3/4 c. (3 oz.) shredded Cheddar cheese
shredded lettuce (optional)
1/2 c. sliced ripe olives

Preparation

Brown meat with onion and garlic; drain.
Add tomatoes with green chilies, tomato sauce, tomatoes, bell pepper, lime juice and salt.
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.
Top with half the meat mixture.
Arrange remaining tortillas, overlapping as necessary.
Spread sour cream evenly over tortillas.
Top with remaining meat mixture.
Bake at 350\u00b0 about 30 minutes or until hot and bubbly.
Remove from oven; sprinkle with cheeses.
Let stand 10 minutes; cut into squares to serve.
Garnish with lettuce, if desired, and olives.
Serve with picante sauce, if desired.
Makes 8 servings.