Mexican−Style Beef Casserole

1/2 pounda lean ground beef

tablespoona vegetable oil

medium onion, chopped

cup chopped tomatoes or 1 (8 ounce) can tomato sauce

/3 cup chile sauce

Salt, to taste

Freshly−ground pepper, to taste

2 corn tortillas, cut into quarters

/2 cup red taco sauce

cups shredded Monterey jack cheese

cup sour cream

(10 ounce) packages frozen chopped

spinach, thawed and well drained

Preheat oven to 375 degrees F.

In a large skillet brown the beef. Pour off any fat and remove beef; set aside.

Add oil to skillet and sauté onion until limp and golden. Return beef to skillet and add tomatoes, chili

sauce, salt and pepper. Dip tortilla quarters in taco sauce, covering both sides. Cover bottom of a

buttered 3−quart casserole with half the tortilla pieces, slightly overlapping. Spread beef mixture over

tortillas. Sprinkle beef with 1 1/2 cups of the cheese. Layer remaining tortilla pieces on top and spread

with sour cream. Sprinkle on the spinach and top with remaining cheese. Bake, covered, for 30

minutes, uncovering for the last 15 minutes.

If re−heating, have the casserole at room temperature and bake at 375 degrees F, uncovered, until hot

and bubbly.

Mexican−Style Beef Casserole

251

Casserole Crazy