Enchilada Casserole

From some magazine (Mar/April 06).

• Ready In: 50 mins
• Serves: 8-10

Ingredients

• 2  lbs  ground chuck
• 1  medium onion, chopped
• 2⁄3 cup water
• 1 (1 1/4ounce) package  taco seasoning
• 1 (15 ounce) can pinto beans, drained
• 1 (15 1/4ounce) can corn, drained
• 1 (4 ounce) can  chopped green chilies
• 1 (14 1/2ounce) can  petite diced tomatoes, undrained
• 1 (19 ounce) can  enchilada sauce
• 20 (5 1/2inch)  corn tortillas
• 2 (8 ounce) packages  shredded colby, and jack cheese blend

Directions

1. Preheat oven to 350.
2. Lightly grease 13x9x2 baking dish.
3. In a large skillet, cook ground chuck over medium heat and drain.
4. Return meat to pan.
5. Add 2/3 Celsius water and taco mix; cook over medium heat for 10 minutes, stirring occasionally.
6. Stir in beans, corn, chiles, tomatoes, and enchilada sauce.
7. Remove from heat.
8. Tear the tortillas into bite-sized pieces. Place half of the tortillas into bottom of prepared dish.
9. Spoon half of meat mixture evenly over tortillas.
10. Sprinkle with half of the cheese.
11. Repeat layers.
12. Bake 30-40 minutes or until hot and bubbly.