CABALLEROS CASSEROLE

1-1/2 lbs. Lean ground beef
1 small onion, chopped
1 clove garlic, minced
1-1/2 cups picante sauce
10 oz. pkg. frozen spinach, thawed & squeezed dry
8 oz. can tomato sauce
2 medium tomatoes, chopped
1 large red bell pepper, diced
4 oz. can diced green chiles
1 T. lime juice
½ t. garlic salt
dash cumin
½ t. cayenne pepper
¼ cup Jalapeno pepper, diced
12 corn tortillas
1 cup sour cream
¾ cup Monterey Jack cheese, grated
¾ cup Cheddar cheese, grated
shredded lettuce
½ cup ripe black olives, sliced

Brown meat with onion and garlic and drain. Add next 11 ingredients and simmer, uncovered for 15 minutes, stirring occasionally. Arrange 6 tortillas on bottom of greased 13”x9” baking dish, overlapping as necessary. Top with half meat mixture. Spread sour cream over meat. Top with remaining tortillas and meat. Bake at 350 degrees for 30 minutes, or until hot and bubbly. Remove from oven and sprinkle cheeses on top. Let stand for 10 minutes. Serve with lettuce and olives and extra picante sauce.

Serves 8-10.