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Mexican Spinach Meat Casserole Recipe

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This recipe for Mexican Spinach Meat Casserole, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Drnek
Added: Saturday, November 15, 2008


1-1/2 lbs. lean ground beet
1 onion, chopped
1 pkg. dry taco seasoning
1 cup water
Garlic salt, salt and pepper to taste
1 cup medium hot red taco sauce
10 corn tortillas
2 (10 oz.) pkg. frozen chopped spinach
3 cups shredded Monterey Jack cheese
1/2 lb. cooked ham, diced
1 cup sour cream

Preheat oven to 375.

Cook ground beef with onion until crumbly; drain fat. Add taco seasoning and water. Cover and cook 10 minutes. Add garlic salt, salt and pepper. In 9" x 13" dish, pour in 1/2 cup taco sauce. Turn 5 tortillas in taco sauce to coat and spread in bottom of dish.

Press out water from spinach and add half to meat mixture. Spoon meat mixture over tortillas. Sprinkle with half of the cheese. Cover with remaining tortillas. Pour over remaining taco sauce. Sprinkle diced ham on top. Spoon sour cream over this and top with remaining spinach and cheese.

Cover and bake for 25 minutes. Uncover and bake 25 minutes longer.




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