Instructions:

Enchilada Casserole (T&T)

Here's my favorite enchilada casserole recipe.

2 pounds ground chuck
1 medium onion diced
2 (8 ounce) cans tomato sauce
1 can drained Mexicorn
1 (10 ounce) can enchilada sauce
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon salt
1 bag tortilla corn chips
2 cups shredded Cheddar cheese

Cook beef and onion in large skillet, drain when done. Stir in everything except for corn chips and cheese. Cook for ten minutes on low. Stirring occasionally.

You're going to layer it like a lasagna. Place broken up tortillas chips on bottom layer with cheese and meat sauce. Repeat this process ending with cheese on top of mixture. Bake in preheated 375 degree F oven until the cheese mixture melts and is golden brown. Serve left over chips with salsa.