Pace Enchilada Casserole

Carol White


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 vote

1 Hr
1 Hr


Add to Grocery List

1 1/2 lb
lean ground beef
1 small
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 medium
tomatoes, seeded and chopped
1 large
red bell pepper, diced
1 Tbsp
lime juice
1 1/2 tsp
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


  • 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.
  • 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).
  • 3Bake at 350 degrees for 30 minutes or until hot and bubbly. Remove from oven, sprinkle with cheeses.
  • 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.

Printable Recipe Card

Show 2 Comments & Reviews