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Enchilada Casserole Recipe

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This recipe for Enchilada Casserole, by , is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Franny Planz


1 1/2 lbs. lean ground beef
1 small onion, chopped
1 clove garlic, minced
1 1/2 C. Pace picante sauce
1 pkg. (10 ozs.) frozen chopped spinach, thawed and squeezed dry
1 can (8 ozs.) 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 C. sour cream
3/4 C. shredded Monterey jack cheese
3/4 C. shredded cheddar cheese
Shredded lettuce
1/2 C. sliced ripe olives

Brown the meat with onions and garlic; drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered 15 minutes, stirring occasionally. Arrange 6 tortillas on bottom and op sides of a lightly greased 9x13-inch baking dish, overlapping as necessary. Top with half of the meat mixture. Arrange remaining tortillas over, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture. Bake at 350 about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with cheese. Let stand 10 minutes; cut into squares and serve. Garnish with lettuce and olives. Serves 8.




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