Shelly's Recipe

BEEFY SPINACH ENCHILADA CHEESE CASSEROLE

Category: Casseroles - Beef

2 lbs ground beef
1 large onion, chopped
1 (10 oz) pkg frozen chopped spinach
1 (16 oz) can tomatoes
1 (10 oz) can Ro-tel tomatoes & chilies
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1 can cream of mushroom and golden mushroom soups
1 (8 oz) container sour cream
1/4 cup milk
16 corn tortillas
1 (4 oz) can 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.