Name: Spinach Enchilada Casserole
Ingredients: 1 1/2 lb. lean ground beef; 1 small onion, chopped; 1 garlic clove, minced; 1 can tomatoes with green chilies; 1 (1 lb.) pkg. frozen chopped spinach, thawed and squeezed dry; 1 (8 oz.) can 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. (3 oz.) shredded Monterey Jack cheese; 3/4 c. (3 oz.) shredded Cheddar cheese; shredded lettuce (optional); 1/2 c. sliced ripe olives

Spinach Enchilada Casserole

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Spinach Enchilada Casserole is an impressive dinner. Made with 1 1/2 lb. lean ground beef, 1 small onion, chopped, 1 garlic clove, minced, 1 can tomatoes with green chilies and 1 (1 lb.) pkg. frozen chopped spinach, thawed and squeezed dry, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Brown meat with onion and garlic; drain.

Add tomatoes with green chilies, 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 13 x 9 x 2-inch baking dish, overlapping as necessary.

Top with half the meat mixture.

Arrange remaining tortillas, 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; sprinkle with cheeses.

Let stand 10 minutes; cut into squares to serve.

Garnish with lettuce, if desired, and olives.

Serve with picante sauce, if desired.

Makes 8 servings.

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