Beef Enchilada Pie

by: Sheila Olsen

1 lb ground beef

1 medium onion, chopped (1/2 cup)

1 can (10 oz) red enchilada sauce

½ cup frozen corn, thawed & drained

1 can (4.5 oz) chopped green chiles, drained

1 teaspoon ground cumin

5 flour tortillas for burritos

1 cup shredded Mexican cheese blend

Cook beef and onion 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce, set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Simmer uncovered 5 minutes.

Place one tortilla in bottom of pan, top with about ¾ cup beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.

Bake 30-40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.