Pace-setting enchilada casserole (89 winner)

1 servings

Ingredients

Quantity Ingredient
This was the 1989 grand prize winner in the Pace Picante Sauce \"Pick up the
Pace\" recipe contest. Alison Boyd of San Antonio, Texas, took home
3000 eaches For this winning effort!
1½ pounds Lean ground beef
1 small Onion
1 each Garlic clove, minced
1½ cup Salsa sauce
10 ounces Package frozen chopped spinach, thawed and squeezed dry 8
ounce Can tomato sauce
2 mediums Tomatoes, seeded and chopped
1 large Red bell pepper, diced
1 tablespoon Lime juice
1½ teaspoon Salt
12 eaches Corn tortillas
1 cup Sour cream
¾ cup (3oz) shredded monterey jack cheese
¾ cup (3oz) shredded cheddar cheese or additional monterey jack
Shredded lettuce
½ cup Sliced ripe olives

Directions

Brown the 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 occasioanlly.

Arrange six tortillas on bottom and up sides of a lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with half the meat mixture. Arrange remaining tortillas over, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture. Bake in 350F oven about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with cheeses. Let stand 10 minutes. Cut into squares to serve. Garnish with lettuce and olives. Serve with additional picante sauce. Serves 8. Origin: Newspaper clipping Shared by: Sharon Stevens Submitted By PAT STOCKETT On 02-27-95

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