Enchilada Casserole

From Paula Dean's cooking magazine March/April 2006
Makes 8-10 servings

2 pounds ground chuck
1 medium onion, chopped
2/3 cup water
1 (1.25 oz.) package taco seasoning
1 (15 oz.) can pinto beans, drained
1 (15.25 oz.) can corn, drained
1 (4 oz.) can chopped green chilies
1 (14.5 oz.) can petite diced tomatoes, undrained
1 (19 oz.) can enchilada sauce
20 (5 1/2 inch) corn tortillas
2 (8 oz.) packages shredded Colby and Monterey Jack cheese blend

Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking dish.

In a large skillet, cook ground chuck and onion over medium heat until meat is browned and crumbles; drain. Add 2/3 cupwater and taco seasoning; cook over medium heat for 10 minutes, stirring occasionally. Stir in beans, corn, chilies, tomatoes, and enchilada sauce. Remove from heat.

Tear corn tortillas into bite-sized pieces. Place half of tortillas into bottom of prepared baking dish. Spoon half of meat micture evenly over tortillas. Sprinkle with half of cheese. Repeat layers. Bake for 30-40 minutes, or until hot and bubbly.