Enchilada Casserole

• 1 lb ground beef
• 1 medium onion, chopped
• 12 cup water
• 2 teaspoons chili powder
• 34 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon garlic powder
• 35 inches flour tortillas, cut into 3/4 inch strips
• 4 ounces sour cream
• 1 (15 1/4 ounce) can kernel corn, drained
• 2 cups mozzarella cheese, shredded
• 1 cup salsa

1. Cook beef and onions; drain.
2. Add water, chili powder, salt, pepper and garlic powder; bring to a boil.
3. Reduce heat to low and simmer uncovered for 10 minutes.
4. In an 8 inch square baking dish, layer the tortilla strips and salsa, adding a layer of each until all is used.
5. Add the corn to the meat mixture then pour over tortillas.
6. Top with dollops of sour cream then cheese.
7. Cover and bake at 350 degrees F for 35 minutes.
8. Uncover and bake for 5-10 minutes or until cheese is slightly browned.

ground beef, onion, water, chili powder, salt, pepper, garlic, flour tortillas, sour cream, kernel corn, mozzarella cheese, salsa

Taken from www.food.com/recipe/enchilada-casserole-331703 (may not work)