Spinach Enchilada Casserole


1 1/2 lbs. ground beef
1 clove garlic, minced
1/2 c. chopped onion
Salt and pepper to taste
2 chopped tomatoes
8 oz. tomato sauce
1 (4 oz.) can diced green chilies
Juice 1/2 lime
1 tbsp. sugar
1 (10 oz.) pkg. frozen, chopped spinach, thawed and squeezed dry
10 (6 inch) corn tortillas
1/2 c. butter, melted
3 c. shredded Monterey Jack cheese
1 c. sour cream


In large skillet, cook ground beef with garlic, onion, salt, and pepper until beef is crumbled and not pink. Add tomatoes, tomato sauce, green chilies, lime juice, sugar, and spinach. Mix well. Cover and simmer 10 minutes. Cut tortillas in quarters and dip in melted butter. Cover bottom of greased 9 x 13 inch dish with half the tortilla quarters, over lapping slightly. Spoon half of beef mixture over tortillas. Sprinkle with half of cheese. Arrange rest of tortilla quarters over cheese, overlapping slightly. Spread with sour cream. Spoon remaining beef mixture over sour cream and sprinkle with remaining cheese. Bake at 350 degrees for 20 minutes.


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