Tortilla Casserole

Tortilla Casserole
By Natascha Verandes

1 pound ground beef
1 can (10 oz) enchilada sauce
1 cup salsa
6 flour tortillas (10 inches)
2 cups of fresh or frozen corn
4 cups (16 oz) shredded cheddar cheese

1. In a skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
2. Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in x 9-in x2-in baking dish. Cover with one-third of the meat mixture; top with 1 cup of corn. Sprinkle with 1 1/3 cups.
3. Bake, uncovered, at 350 for 30 minute or until heated through. Makes 6-8 servings.