1 1/2 lbs. 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, squeezed dry
1 (8 oz.) can tomato sauce
2 tomatoes, chopped
1 lg. red bell pepper, diced
1 tbsp. lime juice
1 1/2 tsp. salt
12 corn tortillas
1 c. sour cream
3/4 c. (3 oz.) shredded cheese
3/4 c. (3 oz.) shredded cheddar cheese
Shredded lettuce

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 sides of lightly greased 13"x9"x2" baking dish, overlapping as necessary. Top with half of meat mixture. Arrange remaining tortillas over, overlapping as necessary. Spread sour cream evenly over tortillas. Top with remaining meat mixture.

Bake at 350 degrees for about 30 minutes or until hot and bubbly. Remove from oven and sprinkle with cheese. Let stand 10 minutes. Garnish with lettuce.