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Enchilada Casserole

1 1/2 pounds lean ground beef
1 small onion, chopped
1 garlic clove, minced
1 1/2 cups picante sauce, mild or medium
10-ounce package frozen chopped spinach, thawed and squeezed dry
8-ounce can of tomato sauce
2 medium tomatoes, seeded and chopped
1 large red bell pepper, diced
1 tablespoon lime juice
1 1/2 teaspoons salt
12 corn tortillas
1 cup dairy sour cream
3/4 cup (3 ounces) Monterey Jack cheese, shredded
3/4 cup lettuce, shredded
1/2 cup ripe olives,sliced
Additional picante sauce (we used medium)

Brown meat with onion and garlic. Drain. Add the next seven ingredients and simmer 15 minutes.

To assemble, arrange 6 tortillas on bottom and up sides of buttered 9-by-13-inch baking dish, overlapping as necessary. Top with half the meat mixture. Arrange remaining tortillas on top of meat. Spread sour cream on tortillas. Top with remaining meat mixture. Refrigerate up to 6 hours. If cold, let stand at room temperature 30 minutes before baking.

Bake at 350 degrees for 30 minutes or until hot and bubbly. Add foil around edges of dish if tortilla shells begin to brown. Sprinkle with cheeses and let stand 10 minutes. Cut into squares. Garnish with lettuce, olives and picante sauce.

"Cooking Possibilities"

Thursday, December 09, 1999

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