Enchilada Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ pounds lean ground beef
1 small onion, chopped
1 garlic clove, minced
1½ c. picanté sauce
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 can (8oz) tomato sauce
2 medium tomatoes, seeded and chopped
1 large red bell pepper, diced
1 T. lime juice
1½ tsp. salt
12 corn tortillas
1 c. sour cream
¾ c. (3 oz) shredded Monterey Jack Cheese
¾ c. (3oz) shredded cheddar cheese
shredded lettuce
½ c. sliced ripe olives
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Directions: |
Directions:Brown the meat with 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 up sides of lightly greased 9”x13” baking dish, overlapping as necessary. Top with half the meat mixture. Arrange remaining tortillas over, overlapping as necessary. Spread sour cream evenly over the tortillas. Top with remaining meat mixture. Bake in a 350º oven about 30 minutes, or until hot and bubbly. Remove from oven; sprinkle with cheeses. Let stand 10 minutes; cut into squares to serve. Garnish with shredded lettuce and olives. Serve with additional picanté sauce |
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Personal
Notes: |
Personal
Notes: Well, I’ve never had enchiladas with spinach in them, but you know Mom... she was always trying new, “ interesting” recipes!
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This recipe for Enchilada Casserole is from