Pace-Setting Enchilada Casserole - cooking recipe
Ingredients
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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
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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.
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