Enchilada Casserole

1 lb. gound beef
1 can (10 oz.) enchilada sauce
1 cup salsa
6 10-inch flour tortillas
2 cups fresh corn
4 cups shredded cheddar cheese

Directions:

In a skillet, brown ground beef. Drain. Stir in enchilada sauce and salsa. Set aside. Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9x2-inch baking dish. Cover with 1/3 of the meat mixture. Top with 1 cup corn. Spinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. Bake, uncovered, at 350°F for 30 mintues or until bubbly.

User Reviews:

There is no need to use fresh corn! I tried it with frozen corn and it was still very good!! Everyone in the family loved it. It is definitely one of those recipes that we'll make again since it is so easy and delicious.

submitted by dpatterson on December 04, 2007

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