Tortilla Chips, 1 bag (7-1/2 oz)
*Verde enchilada sauce, 40 oz
93% Lean Ground Beef, 16 oz
*Turkey, Ground turkey, 93% lean, 16 oz
*2 med yellow onion, chopped
*Garlic, chopped, 3 tbsp
Spinach, fresh, 5 cup
Sweet Corn, Canned, 1 can drained
*Sliced black Olives, 1 can drained
*Acme Diced Green Chiles,4 oz can
Mexican style shredded four-cheese blend,1.5 cups

Makes extra filling. Freeze remaining meat filling, or use it for burritos later in the week.

Saute ground beef and turkey together, remove to a bowl. Saute onions, garlic until soft, add drained corn, olives, chiles and spinach. Stir on MH until spinach is wilted. Add 30 oz green chile verde enchilada suace, bring to a simmer and cook until the sauce thickens and flavors meat mixture. Divide meat mixture, reserving half for another recipe.
Layer 2/3 of the tortilla chips, crunched, on the bottom of a 9x13 pan. Ladle 1/2 of the meat mixture over the chips evenly. Sprinkle 3/4 cup cheese over the filling. Crunch the remaining tortilla chips and spread over the top of the casserole, top this with the remaining cheese.

Bake at 350 for 20-30 minutes, until heated through and cheese is melted.



- approximately

 

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