Ingredients
1-1/2 pounds ground beef1 large onion, chopped1 cup water2 to 3 tablespoons chili powder1-1/2 teaspoons salt1/2 teaspoon pepper1/4 teaspoon garlic powder2 cups salsa, divided10 flour tortillas (8 inches), cut into 3/4-inch strips, divided1 cup sour cream2 cans (15-1/4 ounces each) whole kernel corn, drained4 cups shredded part-skim mozzarella cheese
Preparation
Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef; drain. Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Place 1/4 cup salsa in each of two greased 8-in. square baking dishes. Top each with a fourth of the tortilla strips and 1/4 cup salsa.
Divide the meat mixture, sour cream and corn between the two casseroles. Top with remaining tortilla strips, salsa and cheese. Cover and bake casserole for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.
