PACE ENCHILADA CASSEROLE

Pace Enchilada Casserole image

Provided by Carol White @carolrobwhite

Number Of Ingredients 15

1 1/2 pound(s) lean ground beef
1 small onion, chopped
1 clove(s) garlic, minced
1 1/2 cup(s) pace picante sauce
1 package(s) 10-oz frozen spinach, thawed and squeezed dry
1 ounce(s) 8 oz. can tomato sauce
2 medium tomatoes, seeded and chopped
1 large red bell pepper, diced
1 tablespoon(s) lime juice
1 1/2 teaspoon(s) salt
12 - flour tortillas
1 cup(s) dairy sour cream
3/4 cup(s) shredded cheddar cheese or monterey jack
- shredded lettuce
1/2 cup(s) diced ripe black olives

Steps:

Brown meat with onion and garlic, drain. Add Pace picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered for 15 minutes, stirring occasionally.
Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2 baking dish, overlapping as necessary. Spread sour cream evenly over tortillas. Top with meat mixture. Layer another around of tortillas, sour cream, and use remaining meat mixture. (I also use cheese between layers).
Bake at 350 degrees for 30 minutes or until hot and bubbly. Remove from oven, sprinkle with cheeses.
Serve with additional Picante sauce. Makes 8 servings. Casserole may be made in advance and refrigerated up to 6 hours. Let stand at room temperature 30 minutes before baking.