| ||||
| 1-1/2 | | pounds | | lean ground beef |
| 1 | onion, chopped | |||
| 6 + | cloves | garlic | ||
| 1-1/2 | Cups | picante sauce | ||
| 1 | 10-ounce package | frozen chopped spinach (squeeze dry) | ||
| 1 | 8-ounce can | tomato sauce | ||
| 3 | medium | tomatoes, chopped | ||
| 1 | large | red bell pepper,diced | ||
| 1 | Tablespoon | lime juice | ||
| 1-1/2 | teaspoon | salt | ||
| 12 | corn tortillas (flour may be used) | |||
| 1 | Cup | sour cream | ||
| 3/4 + | Cup | cheddar cheese, shredded | ||
| 3/4 + | Cup | monterey jack cheese, shredded | ||
| 1 | can | refried beans | ||
| shredded lettuce | ||||
| sliced olives | ||||
| guacamole (optional) | ||||
 | ||
| Brown 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 the bottom and up the sides of a lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with the refries. Add half of the meat mixture. Arrange remaining tortillas, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture. Bake at 350 degrees for 30 minutes. Remove from oven; sprinkle the top with the cheeses. Let stand for at least 10 minutes before serving. Cut into squares and top with the lettuce and olive mixture. Top with guacamole if desired (strongly suggested!). Enjoy... |
