Beef And Tortilla Casserole

• 1 pound lean ground beef I use 93/7
• onion I small, diced
• 8 ounces frozen corn
• 1 red pepper diced
• 1 can tomatoes and green chilies drained
• 1 pound taco seasoning amount needed for of meat, 1 packet or in the case of McCormick 1/4 cup
• 2 cups salsa
• 1 cup corn tortillas
• 2 cups colby jack cheese or any cheese blend, divided

1. Preheat oven to 350 degrees.
2. In a large skillet, cook and crumble the ground beef on medium-hi heat until browned. Remove to a plate lined with paper towels to drain. A small amount of fat should remain in the pan. If you do not use as lean as ground beef as I do, you may have more so drain it out of the pan until just enough to saute the vegetables remains.
3. Add the onion and pepper to the pan and saute about 5 minutes. Add the corn and cook another 5 minutes.
4. Add the tomatoes and green chilies and cook another 2-3 minutes. Add the ground beef back to the pan and add the taco seasoning. Be sure to mix the ingredients well in order to incorporate the seasoning and cook another 5 minutes before removing from the heat and setting aside.
5. Spread one cup of salsa on the bottom of a 9x13 pan. Layer 6 corn tortillas over the salsa. I found it easier to put the two tortillas on each end of the pan before adding the ones in the center to ensure they were evenly spaced. Spread 1/2 the meat and vegetable mixture over the tortillas. Sprinkle with one cup of the cheese.
6. For the next layer, start with salsa again. At this stage it is easier to dollop the salsa strategically across the pan. Add the final 6 tortillas, then the rest of the meat and top with the remaining cheese. Bake for 20 minutes.

onion, corn, red pepper, tomatoes, amount, salsa, corn tortillas, colby jack cheese

Taken from www.yummly.com/recipe/Beef-and-Tortilla-Casserole-1647376 (may not work)