Recipes from Mexico :: Mexican Main Dishes Meat
1 1/2 lb. (one and a half lbs. ) lean ground beef
2 Tbsp. canola (or other vegetable) oil
1 med. onion, chopped
1 c. chopped tomatoes or
1 (8 ounce) can tomato sauce
1/3 c. chile sauce
Salt, to taste
Freshly ground pepper, to taste
12 corn tortillas, cut into quarters
1/2 c. red taco sauce
3 c. shredded Monterey Jack cheese
1 c. sour cream
2 (10 ounce) pkg. frozen chopped
spinach, thawed and well drained
Preheat oven to 375 degrees fahrenheit. 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 or soft 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 and distribute beef with 1 1/2 (one and one-half) c. of the cheese. Layer remaining tortilla pieces on top and spread with sour cream. Sprinkle and distribute on the spinach and top with remaining cheese. Bake, covered, for 1/2 an hour, uncovering for the last 15 mins.
If re-heating, have the casserole at room temperature and bake at 375 degrees fahrenheit, uncovered or without a lid, until hot and bubbly.
