Enchilada Casserole

• 2 lb lean ground beef
• or 1 lb beef + 1 lb ground chicken or turkey
• 1 chopped medium onion
• 1 11 oz can corn with red & green peppers, drained
• 1 10 oz can hot enchilada sauce
• 1 8 oz can tomato sauce
• 1 4 oz can chopped green chilies, drained
• 1/2 cup picante sauce
• 1/2 tsp oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 18 6-inch corn tortillas
• 2 cups shredded Monterey Jack cheese blend

1. Preheat oven to 350 degrees, convection bake
2. Spray a large pan with non-stick cooking spray
3. Saute meat + onions
4. Add corn
5. + enchilada sauce
6. + tomato sauce
7. + chopped green chilies
8. + picante sauce
9. + oregano
10. + salt
11. + pepper
12. Cook through
13. Baking dish 13x9x2
14. Arrange 9 tortillas on bottom, overlapping, with edges running up side of dish
15. Top with meat mixture
16. Top with 1 cup cheese
17. Top with remaining tortillas, not necessary to run up sides.
18. Top with 1 cup cheese
19. Bake for 1 hour

lean ground beef, beef , onion, corn with, enchilada sauce, tomato sauce, green chilies, picante sauce, oregano, salt, pepper, corn tortillas, shredded monterey

Taken from www.epicurious.com/recipes/member/views/enchilada-casserole-1259791 (may not work)