Enchilada Casserole

I am a big fan of comfort food and most casseroles fall into that category in my book.  This dish is delicious and satisfying.  It never disappoints.

1 lb ground beef

1 white onion diced

1 tsp garlic salt

1/2 tsp onion powder

1 can Campbell's Cream of Mushroom soup

1 (15 oz) can of black beans, drained and rinsed

1 (15 oz) can sweet corn kernels, drained

2 (10 oz) cans of Old El Paso enchilada sauce

1/2 cup chopped green onions

2 cups shredded Monterey Jack/Cheddar/Mexican blend cheese

12 (8 inch) flour tortillas

Preheat the oven to 350 degrees.  Lightly grease a 9 x 13" baking dish.

Add the ground beef and diced onion in a skillet over medium high heat.  Add the garlic salt and onion powder.  Drain fat when fully cooked.

Add Cream of Mushroom soup, black beans, corn kernels and one can of enchilada sauce.  Cook over medium heat stirring frequently until heated through.

Cover the bottom of the baking dish with 4 tortillas.  Add 1/2 of the beef mixture, 1/2 cup of cheese, 1 oz of green onions.  Repeat layers.  Add another layer of 4 tortillas and top with a can of enchilada sauce, remaining cup of cheese and 1/4 cup of green onions.

Cover and bake in preheated oven for 30 minutes.  Uncover and bake for an additional 5 minutes, until cheese is melted on top.  Let stand for 5 minutes before cutting.