Enchilada Casserole

• 1 medium onion, medium chopped
• 1 12 lbs ground beef
• 1 (12 ounce) can corn mixed with chopped peppers (red and green peppers)
• 1 (4 ounce) canchopped black olives (optional)
• 1 (4 ounce) can diced green chilies
• 14 teaspoon dried rosemary
• 14 teaspoon dried oregano
• 14 teaspoon dried marjoram
• 12 teaspoon salt
• 12 teaspoon pepper
• 2 (8 ounce) cans tomato sauce
• 1 (10 ounce) can enchilada sauce
• 2 cups grated cheddar cheese or 2 cups mexican cheese
• 12 corn tortillas

1. Heat oven to 350F Spray a 9x13-inch pan with nonstick cooking spray; set aside.
2. In a large skillet, saute onion and ground beef until beef is browned and cooked through.
3. Drain fat.
4. Add corn, olives (if using), chilies, and seasonings to meat.
5. In a bowl, combine the tomato sauce and enchilada sauce.
6. Pour half of the sauce mixture over the meat.
7. Stir to combine.
8. Simmer 5 minutes.
9. In the bottom of the greased pan, arrange 6 tortillas.
10. Pour meat mixture over the tortillas.
11. Sprinkle half the cheese over meat.
12. Cover with remaining 6 tortillas and remaining cheese.
13. Pour remaining sauce over the top, spreading evenly.
14. Cover and bake 20 to 30 minutes or until sauce is bubbly and cheese is melted.
15. Cool for 5 to 10 minutes before cutting and serving.

onion, ground beef, corn mixed, black olives, green chilies, rosemary, oregano, marjoram, salt, pepper, tomato sauce, enchilada sauce, cheddar cheese, corn tortillas

Taken from www.food.com/recipe/enchilada-casserole-233083 (may not work)