Mexican Casserole

• 1-1/2 pounds ground beef
• 1 envelope taco seasoning
• 3/4 cup water
• 1 can (16 ounces) refried beans
• 1/2 cup salsa
• 6 flour tortillas (6 inches)
• 2 cups frozen corn, thawed
• 2 cups shredded cheddar cheese
• Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1-2 minutes or until spreadable.
3. Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half of the beef, bean mixture, corn and cheese; repeat layers.
4. Bake, uncovered, at 350u0b0 for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, olives and sour cream if desired.

ground beef, taco, water, beans, salsa, flour tortillas, frozen corn, cheddar cheese, shredded lettuce

Taken from www.tasteofhome.com/recipes/mexican-casserole/ (may not work)