Wednesday, February 23, 2011

Spinach Enchilada Casserole

Spinach Enchilada Casserole
Creme' de Colorado Cookbook
copyright 1987

1 1/2 pounds lean ground beef
1 clove garlic
1/2 cups chopped onion
salt and pepper
2 tomatoes, chopped
8 ounces tomato sauce
2 (4) ounces cans diced green chiles
juice of 1/2 lime
1 tbsp of sugar
1 (10) ounce package chopped spinach thawed and squeezed dry
10 6 -inch corn tortillas
1/2 cup melted butter
3 cups shredded monterey Jack cheese
1 cup sour cream

Serves 8
In large skillet, cook ground beef with garlic, onion, salt and pepper until beef is cooked and no longer pink. Add tomatoes, tomato sauce, green chiles, lime juice, sugar and spinach. Mix well. Cover and simmer for 5-10 minutes.
Cut tortillas into quarters. Cover bottom of greased 9x13 inch baking dish with half the tortilla quarters, overlapping slightly. Using your pastry brush, brush them with the melted butter. Spoon half of beef mixture over tortillas. Sprinkle with half of the cheese. Arrange rest of the tortilla quarters over cheese, and brush with the remaining melted butter. Spread with sour cream and spoon the remaining beef mixture over sour cream. Sprinkle with the remaining cheese. Cover with foil bake at 350 degrees for 30 minutes. Serve with additional sour cream and salsa. 

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