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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pace-Setting Enchilada Casserole Recipe

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This recipe for Pace-Setting Enchilada Casserole is from The Bade Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs Lean Ground Beef
1 Small Onion, Chopped
1 Clove Garlice, Minced
1 Pkg (10 oz) Frozen Chopped Spinach, Thawed and Dried
1 Can (8 oz) Tomato Sauce
2 Md Tomatoes, Chopped
1 Lg Red Bell Pepper, Diced
1 Tbs Lime Juice
1 1/2 Tsp Salt
12 Corn Tortillas
1 Cup Sour Cream
1 1/2 Cup Prepared Picante Saucer (however hot you want it)
3/4 - 1 Cup Shredded Monterey Jack Cheese
3/4 - 1 Cup Shredded Cheddar Cheese
Directions:
Directions:
In skillet brown meat w/onion 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 upsides of lightly greased 13 x 9 x 2 in. baking dish or pan, overlapping as necessary. Top with 1/2 the meat mixture. Arrange remaining tortillas over, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture. Bake at 350 for approx. 30 minutes or until hot and bubbly. Remove from oven. Sprinkle with cheeses. Let stand 10 minutes. Cut into squares to serve. If desired, garnish with shredded lettuce and/or sliced ripe olives. 8 serivings
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr

 

 

 

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