Shelly's Recipe

SPINACH ENCHILADA CASSEROLE

Category: Ground

1 1/2 lb ground beef
1 clove garlic, minced
1/2 cup chopped onion
Salt and pepper, to taste
2 chopped, seeded tomatoes
1 (8 oz) can tomato sauce
1 (4 oz) can diced green chilies
Juice of 1/2 lime
1 tbsp sugar
1 (10 oz) pkg frozen, chopped spinach, thawed and squeezed dry
10 (6 inch) corn tortillas
1/2 cup butter, melted
3 cups shredded Monterey jack cheese
1 cup sour cream

In a large skillet, cook beef with next 4 ingredients until beef is crumbled and cooked through. Add next 6 ingredients. Mix well. Cover; simmer 10 minutes.

Cut tortillas in quarters; dip in melted butter. Cover bottom of a grease 13x9 inch baking pan with half tortilla quarters, overlapping slightly. Spoon half beef mixture over tortillas. Sprinkle with half the cheese.

Arrange remaining tortillas over cheese, overlapping slightly. Spread with sour cream. Spoon remaining beef mixture over sour cream and sprinkle with remaining cheese. Bake at 350 for 20 minutes.