Pace-Setting Enchilada Casserole

Ingredients

• 1 1/2 lb. lean ground beef
• 1 garlic clove, minced
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
• 1 (8 oz.) can tomato sauce
• 1 large red bell pepper, diced
• 1 1/2 tsp. salt
• 1 c. sour cream
• 3/4 c. (3 oz.) shredded Monterey Jack cheese
• 3/4 c. (3 oz.) shredded Cheddar cheese or additional Monterey Jack cheese
• 1 small onion, chopped
• 1 1/2 c. picante sauce
• 2 medium tomatoes, seeded and chopped
• 1 Tbsp. lime juice
• 12 corn tortillas
• 1/2 c. sliced ripe olives