Italian
Tortilla Casserole
4 taco
size flour tortillas
1 lb.
ground beef
1 28 oz.
can pasta sauce
½ tsp. garlic
powder
½ tsp.
onion powder
½ tsp.
fresh ground pepper
1 tsp.
dried basil
8 oz.
sour cream
8 oz.
cream cheese
½ cup
milk
½ cup
chopped onions
1 cup
shredded cheddar cheese
3 cups
fresh baby spinach
Grease
casserole dish. Cook ground beef and
drain off fat. Stir in pasta sauce, [reserving
a scant cup for later] basil, garlic, onion powder, and pepper. Bring to a boil, then reduce heat and simmer
5 minutes, uncovered.
Beat the
cream cheese and sour cream together until smooth. Add milk and onions and stir
well.
Place half
of the flour tortillas on bottom of casserole dish. I cut mine to fit. Cover
with half of the meat mixture, half of the cream cheese mixture and all of the
spinach. Add remaining meat mixture and
cover with tortillas. Spread reserved pasta sauce over top of tortillas. Cover remaining cream cheese mixture and
place in fridge.
Spray
aluminum foil lightly with cooking spray and cover casserole tightly.
Bake
350ยบ for 45 minutes. Remove foil and spread reserved cream cheese mixture over
top, sprinkle with cheddar cheese. Bake
an additional 10-15 minutes until cheese is melted and bubbly. Let stand 15 minutes before serving.
© Crackerberries 2021
