Shelly's Recipe

SPINACH ENCHILADA CHEESE CASSEROLE

Category: Spinach

2 lbs. ground meat
1 lg. onion, chopped
1 pkg. (10 oz.) frozen chopped spinach
1 can (16 oz.) tomatoes
1 can (10 oz.) Ro-tel tomatoes & chilies
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 can cream of mushroom soup
1 can golden mushroom soup
8 oz. sour cream
1/4 c. milk
16 corn tortillas
1 can (4 oz.) chopped green chilies
1/2 lb. grated cheddar cheese

Cook and drain meat. In separate skillet, cook onion until transparent and add to meat. Cook and drain spinach. Mix with tomatoes, Ro-tel, salt and pepper.

Combine with meat and simmer until thickened. Mix soups, sour cream, milk and garlic powder. Place tortillas on the bottom and sides of 3 quart casserole. Spoon meat mixture over tortillas. Scatter green chilies on top.

Next, layer some grated cheese. Place a layer of tortillas on the cheese and cover with the soup mixture. Sprinkle with more cheese. Bake at 350 for 35 to 40 minutes. Serves 8 to 10.