1 cup chopped tomatoes or 1 (8 ounce) can tomato sauce
1/3 cup chile
Salt, to taste
Freshly ground pepper, to taste
12 corn tortillas,
cut into quarters
1/2 cup red taco sauce
3 cups shredded Monterey Jack cheese
1 cup sour cream
2 (10 ounce) packages frozen chopped spinach, thawed and well
Heat oven to 375 degrees F.
In a large skillet brown the beef. Pour off any fat and remove beef; set aside.
Add oil to skillet and sauté onion until limp and golden.
Return beef to skillet and add tomatoes, chili sauce, salt and pepper.
Dip tortilla quarters in taco sauce, covering both sides. Cover bottom of a buttered
3-quart casserole with half the tortilla pieces, slightly overlapping. Spread beef
mixture over tortillas. Sprinkle beef with 1 1/2 cups of the cheese. Layer remaining
tortilla pieces on top and spread with sour cream. Sprinkle on the spinach and top
with remaining cheese.
Bake, covered, for 30 minutes, uncovering for the last 15 minutes.
If re-heating, have the casserole at room temperature and bake at 375 degrees
F, uncovered, until hot and bubbly.
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