2 pounds lean ground beef

1 large onion -- chopped

10 ounces frozen chopped spinach -- thawed and drained

1 teaspoon cumin

1 teaspoon pepper

1/2 cup parmesan cheese -- grated

20 ounces tomato soup

10 ounces enchilada sauce

1/2 cup tomato sauce

1/2 cup green chile salsa

12 corn tortillas

2 cups Monterey jack cheese -- grated

Brown beef until crumbly and drain fat. Add onions, spinach, cumin, pepper and parmesan.

In separate pan, combine soup and enchilada sauce and simmer ten minutes.

Combine tomato sauce and salsa in separate bowl.

Dip tortilla into soup-enchilada mixture. Fill with 1/2 cup meant and add 1 tablespoon salsa mixture.

Place seam-side down in 3-quart casserole. Repeat and sprinkle with Monterey Jack cheese.

Bake at 350 degrees for 30 minutes.

Serve topped with sour cream, sliced black olives and green onions.