Pace-Setting Enchilada Casserole - cooking recipe

Ingredients

1 1/2 lb. lean ground beef
1 garlic clove, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 (8 oz.) can tomato sauce
1 large red bell pepper, diced
1 1/2 tsp. salt
1 c. sour cream
3/4 c. (3 oz.) shredded Monterey Jack cheese
3/4 c. (3 oz.) shredded Cheddar cheese or additional Monterey Jack cheese
1 small onion, chopped
1 1/2 c. picante sauce
2 medium tomatoes, seeded and chopped
1 Tbsp. lime juice
12 corn tortillas
1/2 c. sliced ripe olives

Preparation

Brown meat with onion and garlic.
Drain.
Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered for 15 minutes, stirring occasionally.