pace enchilada casserole
(1 rating)
Bought a small Pace recipe book and have been making this recipe for years! Yes, it contains spinach, but you don't have the spinach taste and it adds the right amount of color to the food.
(1 rating)
yield
8 serving(s)
prep time
1 Hr
cook time
1 Hr
Ingredients For pace enchilada casserole
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1 1/2 lblean ground beef
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1 smonion, chopped
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1 clovegarlic, minced
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1 1/2 cpace picante sauce
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1 pkg10-oz frozen spinach, thawed and squeezed dry
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1 oz8 oz. can tomato sauce
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2 mdtomatoes, seeded and chopped
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1 lgred bell pepper, diced
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1 Tbsplime juice
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1 1/2 tspsalt
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12flour tortillas
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1 cdairy sour cream
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3/4 cshredded cheddar cheese or monterey jack
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shredded lettuce
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1/2 cdiced ripe black olives
How To Make pace enchilada casserole
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1Brown meat with onion and garlic, drain. Add Pace picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered for 15 minutes, stirring occasionally.
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2Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2 baking dish, overlapping as necessary. Spread sour cream evenly over tortillas. Top with meat mixture. Layer another around of tortillas, sour cream, and use remaining meat mixture. (I also use cheese between layers).
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3Bake at 350 degrees for 30 minutes or until hot and bubbly. Remove from oven, sprinkle with cheeses.
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4Serve with additional Picante sauce. Makes 8 servings. Casserole may be made in advance and refrigerated up to 6 hours. Let stand at room temperature 30 minutes before baking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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