Pace-Setting Enchilada Casserole
Source of Recipe
Pace
List of Ingredients
2 lbs. lean ground beef
1 medium onion, chopped
1 garlic clove, minced
1 1/2 cups Pace Picante Sauce
2 (10-oz.) pkgs. frozen chopped
spinach, thawed and squeezed dry
1 (8-oz.) can tomato sauce
2 medium tomatoes, seeded and chopped
1 large red bell pepper, diced
1 tbl. fresh lime juice
1 1/2 tsps. salt
12 corn tortillas
1 cup sour cream
1 1/2 cups (6 ozs.) shredded Monterey Jack cheese, divided
1/2 cup sliced ripe olives which is 2 (4-oz.) cans
Shredded lettuce (optional)
Recipe
Brown ground beef with onion and garlic; drain.
Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime
juice and salt. Simmer uncovered 15 minutes, stirring occasionally.
Arrange 6 tortillas on bottom and up sides of lightly greased (13x9-
inch) baking dish, overlapping as necessary.
Top with half the meat mixture.
Arrange remaining tortillas over meat, overlapping as necessary.
Spread sour cream evenly over tortillas; top with 3/4 cup (3 ounces)
Monterey Jack cheese, and the olives.
Top with remaining meat mixture. (See recipe note.)
Bake at 350 degrees about 30 minutes or until hot and bubbly.
Remove from oven; sprinkle with the remaining 3/4 cup (3 ounces)
Monterey Jack. Let stand 10 minutes; cut into squares to serve.
Garnish with lettuce, if desired.
Serves 8.
Recipe note: At this point, casserole may be refrigerated up to 6
hours.
Sherry in Missouri
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