Enchilada Casserole

Photo and Recipe: Taste of Home Fall 2010 Issue, pg. 20

1 1/2 pounds ground beef
1 large onion, chopped ( I used about 1/2)
1 cup water
2 to 3 tablespoons chili powder (I used closer to 3)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas, cut into 3/4 inch strips, divided
1 cup sour cream
2 cans whole kernel corn, drained
4 cups shredded mozzarella cheese (This was too much cheese for me. I probably used about 3 - 3 1/2 cups.)

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. 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.
3. Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.
4. Cover and freeze one casserole for up to one month. Cover and bake second casserole at 350 degrees for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.

Serve with rice and beans!

TO USE FROZEN CASSEROLE:
Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.