2 lbs ground beef
1 medium onion
1 pkg taco seasoning
15 oz can pinto beans, drained
15.25 can corn drained, drained
4 oz. chopped green chilies
14.5 oz. can petite diced tomatoes, undrained
19 oz. can enchilada sauce
20 5 1/2" corn tortillas
2 8oz. pkg shredded Colby & Monterrey jack cheese blend
In a large skillet, cook beef, onion until browned. Drain and then add taco seasoning and 2/3 cup water, cook over medium for 10 mins. Stir in beans, corn, chilies, tomatoes, and enchilada sauce. Remove from heat.
Tear corn tortillas into bite size pieces. Place half into baking dish. Spoon half of mixture over tortillas. Sprinkle with half of cheese. Repeat layers.
Lightly grease a 9 x 13 dish.
Bake for 30-40 min. at 350 degrees until hot and bubbly.