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PACE SETTING ENCHILADA CASSEROLE 
1 1/2 lb. lean ground beef
1 sm. onion, chopped
1 garlic clove, minced
1 1/2 c. picante sauce
1 (10 oz.) pkg. spinach
1 (8 oz.) can tomato sauce
2 med tomatoes, chopped
1 lg. red bell pepper, diced
1 1/2 tsp. salt
12 corn tortillas
1 c. sour cream
3/4 c. shredded Jack cheese
3/4 c. shredded Cheddar cheese
1/2 c. sliced ripe olives

Brown meat with onions and garlic, drain. Add picante sauce, spinach, tomato sauce, tomatoes, bell pepper, and salt. Simmer 15 minutes. Arrange tortillas on bottom and up sides of greased 13 x 9 x 2 inch baking dish. Arrange 1/2 meat mixture over tortillas. Put rest of tortillas. Top with remaining meat. Bake at 350 degrees for 30 minutes. Remove from oven and sprinkle with cheeses. Garnish with olives.
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