Paula's Enchilada Casserole

• 1 teaspoon corn oil
• 2 lbs hamburger (I sometimes use chicken)
• 1 cup chopped onion
• 1 cup chopped green pepper
• 2 garlic cloves, crushed
• 1 cup frozen corn
• 1 (16 ounce) can stewed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (4 ounce) canchopped green chilies
• 1 teaspoon chili powder
• 2 teaspoons cumin
• 16 corn tortillas
• 1 lb monterey jack cheese
• 1 (8 ounce) jar salsa
• 2 teaspoons chopped green onions (for garnish)

1. Saute in oil, onion, pepper, and garlic.
2. Add beef and brown.
3. Drain fat and stir in corn.
4. Remove to a bowl.
5. In same skillet, heat tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up tomatoes.
6. Heat oven to 400F degrees.
7. Spoon 1/2 cup of sauce into bottom of 13x9 pan.
8. Cut tortillas in fourths.
9. Layer tortillas, meat, sauce and cheese.
10. Sprinkle salsa on top.
11. Bake 30 minutes or until bubbly.
12. Sprinkle with chopped green onion.

corn oil, hamburger, onion, green pepper, garlic, frozen corn, tomatoes, tomato sauce, green chilies, chili powder, cumin, corn tortillas, cheese, salsa, green onions

Taken from www.food.com/recipe/paulas-enchilada-casserole-11159 (may not work)