ENCHILADA CASSEROLE
Yields 2 casseroles (4-6 servings each)
1-1/2 lbs. ground beef
1 large onion, chopped
1 cup water
2-3 tbsp. chili powder
1-1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
2 cups salsa, divided
10 flour tortillas (7-in.), cut into 3/4-in. strips, divided
1 cup (8 oz.) sour cream
2 cans (15-1/4 oz. each) whole kernel corn, drained
4 cups (16 oz.) shredded mozzarella cheese
In a 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.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.  Place 1/4 cup salsa each in two greased 8-in. 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 at 350 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. 
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