ENCHCASS.TXT





                       ENCHILADA CASSEROLE

  1 1/2 lb ground chuck              1 large red bell pepper, chopped
  1 small onion, chopped             1 Tbs lime juice
  1 clove garlic, minced             1 1/2 tsp salt
  1 1/2 cups picante sauce           12 corn tortillas
  1 10 oz pkg frozen chopped         1 cup sour cream
    spinach, thawed, squeezed dry    3/4 cup shredded monterey jack
  1 8 oz can tomato sauce                cheese
  2 medium tomatoes, seeded and      3/4 cup shredded cheddar cheese
    chopped                          shredded lettuce and sliced olives
 NOTE: 1 1/2 cups of 4 cheese mexican mix can be used for the cheeses.

 1. Brown the meat with the onion and garlic.  Drain.

 2. Add the picante sauce, spinach, tomato sauce, tomatoes, bell pepper,
    lime juice, and salt.

 3. Simmer uncovered for 15 minutes.

 4. Heat the oven to 350 degrees.

 5. Grease a 9 X 13 X 2 baking dish.  Cover the bottom and up the sides
    with 6 tortillas.

 6. Top with half the meat mix.

 7. Arrange remaining tortillas over the meat mix overlapping as
    necessary.

 8. Spread sour cream over the tortillas.

 9. Top with the remaining meat mix.

10. Bake for 30 minutes (until hot and bubbly).

11. Remove from oven and sprinkle with cheeses.  Let stand 10 minutes.

12. Cut into squares to serve.  Garnish with lettuce and sliced ripe
    olives, and serve with picante sauce, if desired.