Yield: 1 servings
| Measure | Ingredient |
|---|---|
| This was the 1989 grand prize winner in the Pace Picante Sauce "Pick up the | |
| Pace" recipe contest. Alison Boyd of San Antonio, Texas, took home | |
| 3000 eaches | For this winning effort! |
| 1½ pounds | Lean ground beef |
| 1 small | Onion |
| 1 each | Garlic clove, minced |
| 1½ cup | Salsa sauce |
| 10 ounces | Package frozen chopped spinach, thawed and squeezed dry 8 |
| ounce | Can tomato sauce |
| 2 mediums | Tomatoes, seeded and chopped |
| 1 large | Red bell pepper, diced |
| 1 tablespoon | Lime juice |
| 1½ teaspoon | Salt |
| 12 eaches | Corn tortillas |
| 1 cup | Sour cream |
| ¾ cup | (3oz) shredded monterey jack cheese |
| ¾ cup | (3oz) shredded cheddar cheese or additional monterey jack |
| Shredded lettuce | |
| ½ cup | Sliced ripe olives |
Brown the meat with onion and garlic. Drain. Add picante sauce,spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered for 15 minutes, stirring occasioanlly.
Arrange six tortillas on bottom and up sides of a lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with half the meat mixture. Arrange remaining tortillas over, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture. Bake in 350F oven about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with cheeses. Let stand 10 minutes. Cut into squares to serve. Garnish with lettuce and olives. Serve with additional picante sauce. Serves 8. Origin: Newspaper clipping Shared by: Sharon Stevens Submitted By PAT STOCKETT On 02-27-95