"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pace-Setting Enchilada Casserole Recipe

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This recipe for Pace-Setting Enchilada Casserole, by , is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Vaught
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. lean ground beef
1 small onion, chopped
2 garlic cloves, minced
1 1/2 c picante sauce
1 (10 oz) pkg, frozen chopped spinach, thawed
1 (8 oz
) can tomato sauce
2 medium tomatoes, seeded and chopped
1 large bell pepper, diced
1 T lime juice
1 1/2 t salt
12 corn tortillas
1 c dairy sour cream
3/4 c (3 oz) shredded Monterey Jack Cheese
3/4 c (3 oz) shredded cheddar
shredded lettuce
1/2 c sliced ripe olives

Directions:
Directions:
Saute ground beef until it is just beginning to brown; drain off excess fat. Add onion and garlic and combine until onion is transparent. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered for 15 mintues; stir occasionally.

Arrange 6 tortillas on bottom and up sides of 9x13" baking dis, overlapping if necessary. Top with 1/2 the meat mixture. Arrange remaining tortillas over. Spread sour cream evenly over tortillas. Top with remaining meat mixture.

Bake at 350 about 30 minutes until bubbly. Remove from oven; sprinkle with cheese. Let stand for 10 mintues; cut into squares to serve.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Garnish with lettuce and olives. Serve with additional picante sauce.

 

 

 

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