Mexican Tortilla Casserole

• 20 corn tortillas
• 12 -14 ounces monterey jack cheese, grated
• 2 (15 ounce) cans beans, drained and rinsed
• 1 12 lbs ground meat (chorizo, pork, beef, turkey or a combination)
• 1 (10 ounce) jar enchilada sauce
• 1 teaspoon cumin
• 12 teaspoon salt
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno, seeded and minced
• 1 cup frozen corn, thawed
• 1 large tomatoes, diced
• 2 tablespoons vegetable oil

1. 1) Brown meat in 1 tbs vegetable oil until cooked thoroughly.
2. Drain fat and set aside.
3. 2) In a large skillet, saute onions and garlic in 1 tbs vegetable oil until translucent.
4. Add Jalapeno and cumin and saute 2 minutes more or until fragrant.
5. Add beans, corn, ground meat, salt, and 1/2 the enchilada sauce.
6. Combine well and continue to cook mixture until heated through.
7. 3) Spread about a 2-3 tbs of the enchilada sauce on the bottom of a 13 x 9 glass dish.
8. Place a single layer of tortillas on the bottom of the pan, cutting them as needed so as not to overlap them too much.
9. On top of the the tortillas, spread half of the meat and bean mixture.
10. Then cover the meat with grated cheese and a handful of diced tomatoes.
11. Place another single layer of tortillas, the rest of the meat and cover with cheese.
12. Place a top layer of tortillas and cover the with the remaining enchilada sauce.
13. Sprinkle with cheese and tomato, cover with aluminum foil and bake at 350 degrees for 35-40.
14. Garnish with sour cream and chopped cilantro.

corn tortillas, cheese, beans, ground meat, enchilada sauce, cumin, salt, onion, garlic, jalapeno, frozen corn, tomatoes, vegetable oil

Taken from www.food.com/recipe/mexican-tortilla-casserole-408305 (may not work)