Enchilada Casserole

• 1 medium onion, diced
• 1 medium green pepper, diced
• 2 stalks celery, diced
• 1 (15 oz.) can whole corn, drained
• 1/4 tsp. rosemary
• 1/4 tsp. oregano
• 1/4 tsp. marjoram
• 2 lb. ground beef (90% lean)
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 (8 oz.) cans tomato sauce
• 1 (10 oz.) can enchilada sauce
• 12 tortillas (flour or corn; corn has less calories)
• 16 oz. grated sharp cheese or Cheddar (can use low-fat cheese)

1. Steam onion, green pepper and celery until tender.
2. Cook ground beef and drain fat.
3. Add corn, onion, green pepper, celery, rosemary, oregano, marjoram, salt and pepper.
4. Combine tomato sauce and enchilada sauce.
5. Pour half the sauce mixture over beef mixture and simmer 5 minutes.

onion, green pepper, stalks celery, corn, rosemary, oregano, marjoram, ground beef, salt, pepper, tomato sauce, enchilada sauce, tortillas, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=195687 (may not work)