Enchilada Casserole

Lasagna ... with a Mexican flair!

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  lbs lean ground beef
• 1  medium onion, chopped
• 2 (8 ounce) cans tomato sauce
• 1 (11 ounce) can  mexicorn, drained (corn with red & green peppers)
• 1 (10 ounce) can  enchilada sauce
• 1  teaspoon chili powder
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon salt
• 1 (6 1/2ounce) package corn tortillas, divided
• 2  cups  shredded cheddar cheese

Directions

1. Preheat oven to 375F degrees.
2. Cook beef& onion in a large skillet until beef is brown& crumbled; drain, and return to the skillet.
3. Stir tomato sauce, corn, enchilada sauce, chili powder, oregano, pepper& salt into meat mixture; cook& bring to a boil.
4. Reduce heat to medium& cook uncovered 5 minutes, stirring occasionally.
5. Meanwhile, place half of the tortillas in bottom of a greased 13x9 baking dish.
6. Spoon half of the beef mixture over the tortillas; sprinkle with half of the cheese.
7. Repeat layers with remaining tortillas& beef mixture.
8. Bake at 375F for 10 minutes; sprinkle with remaining cheese and bake 5 minutes more or until cheese melts.
9. *NOTE:this is also good with beans (black beans, kidney beans, or chili beans, etc) added to the beef mixture.