Monday, February 12, 2018

Pace-Setting Enchilada Casserole

This recipe was adapted from a recipe that I clipped from the Houston Chronicle more than 10 years ago.  It is simply scrumptious and will definitely be a family favorite.

  • 1 1/2 lbs. lean ground beef (or ground turkey) 
  • 1 small onion, finely chopped 
  • 1 garlic clove, diced 
  • 1 1/2 cups picante sauce 
  • 1 10-oz. 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, finely chopped
  • 1 tablespoons lime juice 
  • 1-1/2 tsp. salt 
  • 12 corn tortillas 
  • 1 cup dairy sour cream 
  • 3/4 cup (3-oz.) shredded Monterey Jack cheese 
  • 3/4 cup (3-oz.) shredded cheddar or additional Monterey Jack 
  • shredded lettuce 
  • 1/2 cup sliced black olives 

  1. Brown meat with onion and garlic; drain 
  2. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice, and salt
  3. Simmer uncovered 15 minutes, stirring occasionally 
  4. Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary 
  5. Top with half the meat mixture 
  6. Arrange remaining tortillas overlapping as necessary 
  7. Spread With sour cream evenly over tortillas
  8. Top with remaining meat mixture
  9. Bake at 350 degrees about 30 min or until hot and bubbly
  10. Remove from oven; sprinkle with cheeses
  11. Let stand 10 min; cut into squares to serve
  12. Garnish with lettuce, if desired, and olives
  13. Serve with additional picante sauce

Twist:  Ground Turkey as opposed to ground beef, black olives, omitted tomato sauce, poblano peppers instead of red bell pepper

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