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SPINACH ENCHILADA CASSEROLE




Source of Recipe


Midland Daily News, Submitted to this forum by Judy


List of Ingredients




1 1/2 pounds lean ground beef
1 clove garlic, minced
1/2 cup chopped onion
Salt and fresh ground pepper to taste
1 can Ro-Tel tomatoes
8 ounces tomato sauce
Two 4-ounce cans diced green chilies
Juice of one lime
1 Tablespoon sugar
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
Ten 6-inch tortillas
1/2 cup butter melted
3 cups shredded Monterey Jack cheese
1 cup sour cream



Recipe



In a large skillet, cook beef with garlic, onion, salt, and pepper until beef is no longer pink. Add tomatoes, tomato sauce, chilies, lime juice, sugar and spinach. Cover and simmer for 10 minutes. Cut tortillas into quarters and dip into melted butter. Cover the bottom of a greased 9x13 pan with half the tortillas. Spoon half the beef mixture over the tortillas. Sprinkle with half the cheese. Arrange rest of tortilla segments, then spread with sour cream. Spoon remaining beef mixture over sour cream. Sprinkle with remaining cheese. Bake at 350° for 30 minutes. Serves 8.