Enchilada Casserole

Mmmmm! When I was pregnant with Brax and Addy I could have lived on Mexican food and drank salsa. This is a yummy casserole that I like to make- the spicier the better :D Plus, you can make this in two small dishes and freeze one then *Presto!* dinner already made! Just take out and thaw overnight in the fridge and bake 350 degrees for 35 minutes covered, uncover and bake another 10 minutes, or until warm and bubbly. Enjoy!

Enchilada Casserole

1 1/2 lbs. ground beef

1 large onion, chopped

1 cup water

2 to 3 TBS chili powder

1 1/2 tsp salt

1/2 tsp garlic powder ( I use more)

2 cups salsa, divided

10 flour tortillas, cut into strips, divided

1 cup sour cream

1 can corn, drained

4 cups shredded mozzarella or Colby jack cheese

Brown beef and onion. Drain. Stir in water and spices. Bring to a boil. Reduce heat and simmer uncovered for about 10 minutes. Place 1/4 cup salsa each in two greased 8 inch square baking dishes. Layer each with 1/4 of the tortillas and 1/4 cup salsa. Divide the meat mixture, sour cream and corn between the two dishes. Top with remaining tortillas, salsa and cheese. Cover and freeze one casserole for up to a month. Cover and bake the second casserole at 350 degrees for 35 minutes. Uncover, bake for another 5-10 minutes or until heated through. Serve with rice and black beans for a whole meal.