Layered Enchilada Casserole

 

Ingredients

1 lb. ground beef
1 onion, chopped
1 chopped hot pepper (Optional)
1 chopped sweet pepper (Optional)
1 Tbs. taco seasoning
salt and pepper to taste
1 (15 oz.) can pinto beans (You can drain them if desired)
1 (10 oz.) can ROTEL hot or mild diced tomatoes or salsa
2 c. whole kernel corn
2 c. enchilada sauce
2 1/2 c. shredded cheddar cheese
2 tomatoes, diced
10 corn tortillas, cut in half, or you can leave whole

 Directions

Preheat oven to 350°. Grease a 2 quart casserole dish.

In a heavy cast iron skillet, brown the ground beef, onions, hot pepper and sweet pepper. Drain off excess grease.

Stir in taco seasoning, salt and pepper. Add the beans, and ROTEL, stirring to combine.  Heat through.

Pour 1/4 cup enchilada sauce over the bottom of the casserole dish. Layer one third of the tortillas over the sauce.

Add half of the meat mixture. Top with 1 cup corn and 3/4 cup shredded cheese. Pour 1/2 cup of the enchilada sauce over the cheese.  Layer another third of the tortillas, and the remaining meat mixture. Next add the rest of the corn and then 3/4 cup shredded cheese. Pour 1/2 cup enchilada sauce over the cheese. Layer the last of the tortillas over the top.  

Pour the remaining enchilada sauce over the tortillas. Top with the remaining cheese. 

Cover with a lid or foil. Bake for 30 minutes. 

Remove the lid or foil and bake another 5 minutes or until the cheese is melted and browned. Serve with diced tomatoes, sour cream, black olives, cheese, and/or extra salsa.