1 1/2 lb. lean ground beef
1 sm. onion, chopped
1 garlic clove, minced
1 1/2 c. bottled picante sauce
10 oz. pkg. frozen spinach, thawed & squeezed dry
8 oz. can tomato sauce
2 med. tomatoes, seeded & chopped
1 lg. red bell pepper, diced
1 tbsp. lime juice
1 1/2 tsp. salt
12 corn tortillas (dairy section)
1 c. sour cream
3/4 c. (3 oz.) shredded Monterey Jack cheese
3/4 c. (3 oz.) shredded Cheddar or additional Monterey Jack cheese
Shredded lettuce, optional
1/2 c. sliced ripe olives

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 13 x 9 x 2 inch baking dish, overlapping as necessary. Top with half the meat mixture. Arrange remaining tortillas over meat layer overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture (more sour cream can be used).

At this point, casserole may be refrigerated up to 6 hours. Let stand at room temperature 30 minutes before baking.

Bake at 350 degrees about 30 minutes, or until hot and bubbly. Remove from oven and sprinkle with cheeses. Let stand 10 minutes. Garnish with lettuce, if desired, and olives. Cut into squares and serve.

Serves 6-8.