Pace Enchilada Casserole Recipes

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Brown meat with onion and garlic, drain. Add Pace picante sauce, spinach, tomato sauce, tomatoes, bell pepper, lime juice and salt. Simmer uncovered for 15 minutes, stirring occasionally.
• Arrange 6 tortillas on bottom and up sides of lightly greased 13 x 9 x 2 baking dish, overlapping as necessary. Spread sour cream evenly over tortillas. Top with meat mixture. Layer another around of tortillas, sour cream, and use remaining meat mixture. (I also use cheese between layers).
• Bake at 350 degrees for 30 minutes or until hot and bubbly. Remove from oven, sprinkle with cheeses.
• Serve with additional Picante sauce. Makes 8 servings. Casserole may be made in advance and refrigerated up to 6 hours. Let stand at room temperature 30 minutes before baking.