Enchilada Casserole


2 pounds ground chuck
1 onion, chopped
2 (8-ounce) cans tomato sauce
1 (11-ounce) can Fiesta corn, drained (See Note)
1 (10-ounce) can enchilada sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
12 (5-inch) corn tortillas, divided
2 cups (8 ounces) shredded Cheddar cheese, divided


1. In a large skillet over medium-high heat cook beef and onion, stirring until beef crumbles and is no longer pink; drain.

2. Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

3. Stir tomato sauce, corn, enchilada sauce, chili powder, cumin, salt, and pepper into meat mixture; bring to a boil. Reduce heat to medium, and cook uncovered 5 minutes, stirring occasionally.

4. Place half of tortillas in bottom of baking dish. Spoon half of beef mixture over tortillas; sprinkle with 1 cup cheese. Repeat layers with remaining tortillas and beef mixture.

5. Bake 10 minutes. Sprinkle with remaining cheese; bake an additional 5 minutes or until cheese is melted.