Layered Beef Enchilada Bake

1 Tbsp Canola Oil
1 lb Extra Lean Ground Beef (93% Fat Free)
2 Cups Fresh Baby Spinach
2 Cups diced Zucchini
1 Cup chopped yellow onion
1 Cup frozen yellow corn kernels
1 (17.5) Jar Pace Enchilada Sauce - Mild
12 corn tortillas (6 inch)
2 cups shredded Colby Jack cheese
1 small can of black olive slices, drained

*Feel free to garnish with fresh cilantro.

Preheat oven to 350 degree F. In Large skillet, brown the meat over medium heat. Drain any liquid, then set aside. Heat oil in skillet. Add onion, and let sweat for a few minutes before adding the zucchini. Cook together for about 5 minutes, or until onions are tender. Add spinach and corn. Cook until the spinach is wilted, stirring frequently.

Cover the bottom of a 3 quart casserole dish with enchilada sauce. Place 6 tortillas down and overlap as needed to cover the bottom. Spread half the remaining enchilada sauce. Top with ground beef, vegetable mixture, and half the cheese. Top with the remaining 6 tortillas, then add remaining enchilada sauce.

Bake for 20 minutes. Top with remaining cheese, then continue baking for 5 minutes or until the cheese has melted.

Serving Size: makes 6 servings