Wyoming - Mexican Casserole

1 lb. ground beef 1 small onion, chopped (1/4 c.)
1 (1 3/4 oz.) envelope taco seasoning mix
1 c. water
1/4 c. bottled taco sauce
1 (10 oz.) package frozen chopped spinach
4 0z. (3/4 c.) diced cooked ham
cooking oil
12 corn tortillas
1 c. sour cream
1 c. (2 oz.) shredded Monterey Jack cheese

In a skillet, cook beef and onion til beef is browned and onion is tender. Drain off excess fat. Stir in dry taco mix, water, and taco sauce. Add frozen spinach and ham. Cover and cook til spinach thaws breaking up spinach with fork. Simmer, covered, 5 minutes. In a small skillet heat oil. Dip tortillas into oil just until soft and limp, 5 to 10 seconds. Drain on paper toweling. To assemble casserole, spoon 1/3 cup meat mixture onto each tortilla. Roll up. Place, seam side down, in greased 13x9x2 inch baking dish. Cover with foil. Bake in 350 F. oven 30 t0 35 minutes. Uncover; spread sour cream over tortillas. Sprinkle cheese over all. Return to oven to heat sour cream and melt cheese, about 5 to 10 minutes. Serves 4 to 6.