Mexican Casserole

• 1 1/2 pounds ground beef
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups picante sauce
• 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
• 1 (8 oz.) can tomato sauce
• 2 medium tomatoes, seeded and chopped
• 1 large red bell pepper, diced
• 1 tablespoon lime juice
• 1 1/2 teaspoon salt
• 12 corn tortillas
• 1 cup sour cream
• 3/4 cup shredded Monterey Jack cheese
• 3/4 cup shredded Cheddar cheese
• shredded lettuce (optional)
• sliced ripe olives (optional)

Instructions:
Brown meat with onion and garlic; drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered 15 minutes, stirring occasionally. Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Sprinkle 3/4 cup cheese over the meat mixture. Arrange remaining tortillas over, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture. Bake at 350 degrees about 30 minutes or until hot and bubbly. Remove from oven; sprinkle with remaining cheese. Let stand 10 minutes; cut into squares to serve. Garnish with lettuce and olives, if desired. Serve with additional picante sauce.

Becky