Shelly's Recipe

ENCHILADA CASSEROLE II

Category: Ground

2 lbs ground beef
1 medium onion, chopped
1 clove garlic, minced
1 1/2 cups picante sauce
2 (10 oz) pkg 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 tbsp lime juice
1 1/2 tsp salt
12 corn tortillas
1 sup sour cream
1 1/2 cups shredded Monterey jack cheese
2 (4 oz) cans sliced ripe olives
Shredded lettuce, optional

Brown beef with onions and garlic; drain. Add next 7 ingredients. Simmer, uncovered 15 minutes, stirring occasionally. Arrange 6 tortillas on bottom and up sides of a lightly greased 13x9 inch baking pan, overlapping as necessary. Top with half the meat mixture. Spread sour cream evenly over tortillas; top with 3/4 cup cheese and the olives. Top with remaining meat mixture. (Can be refrigerated or frozen up to this point.)

Bake at 350 for 30 minutes or until hot and bubbly. Remove from oven; sprinkle with remaining 3/4 cup cheese. Let stand 10 minutes. Cut into squares to serve. Garnish with lettuce. Serves 8