pace enchilada casserole
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.
prep time
1 Hr
cook time
1 Hr
method
---
yield
8 serving(s)
Ingredients
- 1 1/2 pounds lean ground beef
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups pace picante sauce
- 1 package 10-oz frozen spinach, thawed and squeezed dry
- 1 ounce 8 oz. can tomato sauce
- 2 medium tomatoes, seeded and chopped
- 1 large red bell pepper, diced
- 1 tablespoon lime juice
- 1 1/2 teaspoons salt
- 12 - flour tortillas
- 1 cup dairy sour cream
- 3/4 cup shredded cheddar cheese or monterey jack
- - shredded lettuce
- 1/2 cup diced ripe black olives
How To Make pace enchilada casserole
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Step 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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Step 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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Step 3Bake at 350 degrees for 30 minutes or until hot and bubbly. Remove from oven, sprinkle with cheeses.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Mexican
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