1 1/2 lbs. lean ground beef
1 sm. onion, chopped
1 garlic clove, minced
1 1/2 c. picante sauce
1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
1 (8 oz.) can tomato sauce
1 lg. red bell pepper, diced
1 tbsp. lime juice
1 1/2 tsp. salt
12 corn tortillas
1 c. dairy sour cream
3/4 c. (3 oz.) shredded Monterey Jack cheese
3/4 c. (3 oz.) shredded Cheddar or additional Monterey Jack

Brown meat with onion and garlic; drain. Add picante sauce, spinach, tomato sauce, bell pepper, lime juice and salt. Simmer uncovered 15 minutes, stirring occasionally. Arrange 6 tortillas on bottom and up sides of lightly greased 9x13x2 inch baking dish, overlapping as necessary. Top with half 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 cheeses. Let stand 10 minutes; cut into squares to serve. Garnish with lettuce, if desired, and olives. Serve with additional picante sauce. Makes 8 servings.