Brown beef until crumbly and drain fat. Add onions, spinach, cumin, pepper and parmesan.
In separate pan, combine soup and enchilada sauce and simmer ten minutes.
Combine tomato sauce and salsa in separate bowl.
Dip tortilla into soup-enchilada mixture. Fill with half cup meant and add 1 tablespoon salsa mixture.
Place seam-side down in 3 litre casserole. Repeat and sprinkle with Monterey Jack cheese.
Bake at 180ºC or 30 minutes.
Serve topped with sour cream, sliced black olives and green onions.