Enchilada Casserole
INGREDIENTS
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2 pounds ground chuck
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1 onion, chopped
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2 (8-ounce) cans tomato sauce
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1 (11-ounce) can Mexicorn, drained
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1 (10-ounce) can enchilada sauce
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1 teaspoon chili powder
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1/4 teaspoon ground cumin
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1/2 teaspoon black pepper
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1/4 teaspoon salt
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10 (5-inch) corn tortillas, divided
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2 cups (8 ounces) shredded Cheddar cheese, divided
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