BEAN AND BEEF ENCHILADA CASSEROLE
Steps:
- 1. Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. 2. In a large skillet, cook the ground beef and onion together over medium heat until the beef is browned and the onion is tender. Drain any fat, if needed. Stir in the chili powder, cumin, garlic powder, corn, and beans. Set aside. 3. Pour enough enchilada sauce into the baking dish to just cover the bottom. 4. Place half of the tortillas in the bottom of the prepared dish (overlapping is fine). Top with half of the meat mixture and drizzle 1/2 of the enchilada sauce on top of that. Repeat the layers one more time. At this point, you can cover the dish with foil and refrigerate up to 24 hours before baking. 5. Bake covered for 40 minutes. Uncover, sprinkle with cheese, and bake 5 minutes or so more, until the cheese it nice and bubbly. Serve immediately. **Can be served on a bed of lettuce and topped with sour cream, guacamole, and chopped tomatoes.
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