Ingredients
- 12 corn tortillas
- 1 onion (chopped)
- 1/2 green chile salsa
- 900 gr beef (lean ground)
- 375 gr tomato soup
- 280 ml enchilada sauce
- 250 gr monterey jack cheese (grated)
- 120 ml tomato sauce
- 40 gr parmesan cheese (grated)
- 38 gr spinach (frozen chopped thawed)
- 3 gr pepper
- 2 gr cumin
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.
