- 2 pounds ground chuck
- 1 onion, chopped
- 2 (8-ounce) cans tomato sauce
- 1 (11-ounce) can Mexicorn, drained
- 1 (10-ounce) can enchilada sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 12 (5-inch) corn tortillas, divided
- 2 cups (8 ounces) shredded Cheddar cheese, divided
Preparation time 15mins
Adapted from mrfood.com
Cook beef and onion in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain.
Preheat oven to 375 degrees F. Stir tomato sauce and next 6 ingredients into meat mixture; bring to a boil. Reduce heat to medium, and cook, uncovered, 5 minutes, stirring occasionally.
Place half of tortillas in bottom of a greased 9- x 13-inch baking dish. Spoon half of beef mixture over tortillas; sprinkle with 1 cup cheese. Repeat layers with remaining tortillas and beef mixture.
Bake 10 minutes. Sprinkle with remaining cheese; bake an additional 5 minutes or until cheese melts. Serve with sour cream, if desired.
•Add a little heat to this dish by substituting equal amounts of Monterey Jack cheese with peppers for the Cheddar. Green chili peppers add nice color as well as a bit more spice! And the best part is that more or less can be added depending on your taste!