ENCHILADA CASSEROLE

ENCHILADA CASSEROLE
Posted Sandee

1 1/2 lb. ground beef
1 large onion, chopped
1 c. water
2-3 Tbsp. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 tsp. ground cumin
2 c. salsa, divided
10 flour tortillas (8"), cut into 3/4" strips, divided (I used corn tortillas)
1 c. (8 oz.) sour cream
2 cans (15 1/4 oz. each) whole kernel corn, drained
1 (15 oz.) can black beans, drained and rinsed (I omitted)
4 c. (16 oz.) shredded part-skim mozzarella cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in water, chili powder, salt, pepper and garlic powder (and cumin, if using). Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Place 1/4 cup salsa each in 2 greased 8" square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa.*
Divide meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.
Cover and freeze one casserole for up to 1 month. Cover and bake second casserole @ 350 degrees for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above. Yield: 2 casseroles (4-6 servings each).