This free-form enchilada was a family favourite when Erin Phillips was growing up. She's now adopted her mom's recipe and makes it a lot when Chris's teammates come over. It's very filling - and those boys can eat!
1.5 lb (750 g) lean ground beef
1 cup (250 mL) diced onion
1 clove garlic, minced
1.5 cups (375 mL) finely chopped red pepper
1.5 cups (375 mL) hot salsa
1 package (10 oz / 238 g) frozen spinach
1 can (8 oz / 227 g) reduced-sodium tomato sauce
10 large flour tortillas (10 inches / 25 cm)
2 cups (500 mL) sour cream, divided
2 cups (500 mL) shredded cheese (Monterey and cheddar)
3 cups (750 mL) shredded lettuce
2 cups (500 mL) diced fresh tomatoes
2 cups (500 mL) diced avocado
1/4 cup (60 mL) sliced Kalamata olives ( optional )
1. In a large saucepan, over medium-high heat, brown beef, onions, and garlic for 8 minutes or until beef is no longer pink. Drain liquid, and return pan to heat.
2. Stir in red peppers and cook for 5 minutes. Stir in salsa, spinach, and tomato sauce, and bring to a light boil. Reduce heat and simmer for 20 minutes or until liquid has evaporated (meat sauce should be thick).
3. Preheat oven to 350F (180C).
4. Line an 8-cup (2 L) casserole dish with 6 flour tortillas, ensuring that tortillas cover bottom and hang over side of dish (these get nicely browned and are yummy for dipping). Spoon half the chili meat sauce into dish and top with 1 cup (250 mL) sour cream. Layer remaining 4 tortillas over filling and overlap the lower shells. Spoon on remaining chili meat sauce and remaining 1 cup (250 mL) sour cream.
5. Bake for 25 to 30 minutes or until heated through. Let stand 10 minutes.
6. Top with cheese, lettuce, tomatoes, avocado, and olives (if using). Slice and serve.
NUTRITION STATS per 1?10 recipe
Calories 470; Fat 20 g; Sodium 1580 mg; Carbs 49 g; Fibre 8 g; Protein 24 g