Enchilada Casserole

Prep: 5 minutes; Cook: 25 minutes

• 2 lbs. ground chuck
• 1 medium onion, chopped
• 2 (8 oz.) cans tomato sauce
• 1 (11 oz.) can Mexicorn, drained
• 1 (10 oz.) can enchilada sauce
• 1 tsp. chili powder
• 1/2 tsp. dried oregano
• 1/2 tsp. pepper
• 1/4 tsp. salt
• 1 (6.5 oz.) package corn tortillas, divided
• 2 cups (8 oz.) shredded cheddar cheese, divided
• garnish: green chile peppers

Cook beef and onion in a large skillet until beef is browned, stirring until it crumbles, drain.

Stir tomato sauce and next 6 ingredients into meat mixture; bring to a boil. Reduce heat to medium, and cook, uncovered, 5 minutes, stirring occasionally.

Place half of tortillas in bottom of a greased 13 x 9 x 2 inch baking dish. Spoon half of beef mixture over tortillas; sprinkle with one cup cheese. Repeat layers with remaining tortillas and beef mixture. Bake at 350 for 10 minutes. Sprinkle with remaining cheese. Bake 5 additional minutes or until cheese melts. Garnish if desired.

Serves 8.

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