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pace enchilada casserole

(1 rating)
Recipe by
Carol White
Murfreesboro, TN

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

  • 1 1/2 lb
    lean ground beef
  • 1 sm
    onion, chopped
  • 1 clove
    garlic, minced
  • 1 1/2 c
    pace picante sauce
  • 1 pkg
    10-oz frozen spinach, thawed and squeezed dry
  • 1 oz
    8 oz. can tomato sauce
  • 2 md
    tomatoes, seeded and chopped
  • 1 lg
    red bell pepper, diced
  • 1 Tbsp
    lime juice
  • 1 1/2 tsp
  • 12
    flour tortillas
  • 1 c
    dairy sour cream
  • 3/4 c
    shredded cheddar cheese or monterey jack
  • shredded lettuce
  • 1/2 c
    diced ripe black olives

How To Make pace enchilada casserole

  • 1
    Brown 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.
  • 2
    Arrange 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).
  • 3
    Bake at 350 degrees for 30 minutes or until hot and bubbly. Remove from oven, sprinkle with cheeses.
  • 4
    Serve 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.

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