Layered Fiesta Casserole

Tonight is one of those nights that my wonderful hubby doesn't know what time he will be home.
So, on those nights I try to fix something for dinner that will hold over until he arrives.
And, I am busy reorganizing things in my shop for spring so it needed to be something easy and quick.

Last fall we visited my sister-in-law, Shirley and she served this wonderful casserole. It is easy and is enough for a couple meals for us. I thought you might enjoy the recipe too.

1 lb. extra lean ground beef
1 med. green pepper, chopped
1 med. onion, chopped
1 jar Thick 'N Chunky Salsa (16 oz)
1 can diced tomatoes (14 1/2 oz) drained
1 pkg frozen corn (10 oz) thawed
12 corn tortillas (6 in.)
1 1/2 c. shredded sharp cheddar cheese

Preheat oven to 375.
Brown meat w/peppers in large skillet; drain. Stir in salsa, tomatoes and corn. Bring to boil.
Spoon 1+ c. meat mixture in bottom of 13 x 9 baking pan. Top w/6 tortillas, overlapping as necessary. Spoon half of the meat mixture over tortillas; top w/half the cheese. Do another layer, ending with the rest of the cheese.Cover w/foil. (I use more cheese than it calls for)
Bake 25 - 30 min or until heated through. Uncover and slightly brown the top. It holds over in the oven for a while.

Posted by Joan Fricker