Cheesy Spinach Enchilada Stacker

Name: Cheesy Spinach Enchilada Stacker Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 18
Ingredients: 1 - 10 Oz. package frozen raw spinach thawed; 1 Can red kidney beans; 2 C whole kernel corn; 120 g GV finely shredded taco blend cheese; 224 g GV shredded part skim mozzarella; 1 onion chopped; 1 - 29 Oz. can Safeway tomato sauce; 3 T Taco Seasoning; 30 corn tortillas

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 18

Ingredients

1 - 10 Oz. package frozen raw spinach, thawed1 Can red kidney beans2 C whole kernel corn120 g GV finely shredded taco blend cheese224 g GV shredded part skim mozzarella 1 onion chopped1 - 29 Oz. can Safeway tomato sauce3 T Taco Seasoning30 corn tortillas

Directions

Brown ground beef until cooked through and no longer pink. Drain all fat from pan and place meat in bowl full of warm water to remove the remainder of the grease, squeeze out water and set aside. Defrost spinach in microwave. Saut� onion, add spinach and meat, mix well and sets aside. Mix tomato paste and taco seasoning together in microwave safe bowl heat through. Mix cheeses together save � C for top. Cut 18 tortillas in half and leave the remaining 12 whole. Spray bottom of 9" X 13" baking dish add sauce then place tortillas down (flat edges toward the edges of dish, plus two whole tortillas in middle) top with meat mixture, cheese and sauce. Add another layer of tortillas and so on finishing the top layer off with remainder of sauce and cheese. Bake in oven at 350 degrees for 40 - 60 minutes.

Serving Size: 18 servings

Number of Servings: 18

Recipe submitted by SparkPeople user WERE-MONKEY1.

Servings Per Recipe: 18

Nutritional Info Amount Per Serving