Beef & Cheese Burrito Casserole

From an old Good Housekeeping magazine.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs ground beef
• 1  tablespoon olive oil
• 2  medium onions, chopped
• 1  tablespoon chili powder
• 1  teaspoon salt
• 1⁄2 teaspoon  ground red pepper
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon dried oregano
• 1 (16 ounce) can tomatoes, drained
• 1⁄2 lb monterey jack cheese, shredded
• 1  medium tomatoes, chopped
• 1 (8 3/4ounce) can whole kernel corn, drained
• 2  tablespoons  chopped parsley
• 6 (7 inch)  flour tortillas

Directions

1. Preheat oven to 375 degrees. In a 12 inch skillet over high heat, cook ground beef, stirring frequently, until all pan juices evaporate and meat is well browned. With a slotted spoon, remove beef to a bowl.
2. In the same skillet over medium heat, in hot olive oil, cook onions, stirring occasionally, until golden and tender. Return ground beef to skillet; stir in chili powder, salt, ground red pepper, cumin, and dried oregano; cook 1 minute. Stir in canned tomatoes; with a spoon, break up tomatoes into small pieces. Remove skillet from heat. Stir in cheese.
3. In a bowl, mix chopped tomato, corn, and parsley; set aside.
4. Spoon beef mixture onto center of each tortilla; fold into cornucopia shapes and arrange in a shallow round 2 1/2 quart casserole. Top center of casserole with tomato-corn mixture and bake, uncovered, 20 to 25 minutes until heated through.