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

Brown meat with onion and garlic; drain. Add Pace 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. 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 cheeses. Serve with additional Pace picante sauce. Makes 8 servings. Note: At this point, casserole may be refrigerated up to 6 hours. Let stand at room temperature 30 minutes before baking.

Microwave directions: Prepare casserole as recipe directs in 13 x 9 x 2 inch baking dish or shallow 3 quart casserole. Cook uncovered at high 20 minutes or until hot and bubbly, rotating dish once after 10 minutes. Sprinkle with cheeses, cover with wax paper and let stand 10 minutes. Serve as recipe directs.