Southwestern Chili Casserole by Tish

Yields : 8 servings

Ingredients:
2 pounds of ground beef
salt and pepper to taste
1-2 medium onions, chopped
4-6 tsp. chili power (depending on how spicy you like it)
2 (16oz.) cans of diced tomatoes, drained
2 (4 oz.) cans of chopped green chilies, drained
2 cans (16-17oz.) whole kernel corn, drained
8 (soft taco -burrito size) flour tortillas
8 ounces (2 cups) of shredded cheddar (or any) cheese
garnishes: sour cream, cilantro, and/or salsa

Cooking Directions:
Place ground beef in a large skillet along with onions and salt and pepper to taste and brown till meat is no longer pink and onions are soft. DRAIN well. Sprinkle on desired amount of chili powder. (I also use a little bit of Pampered Chef Southwestern Seasoning Blend and some Tastefully Simple Garlic-Garlic seasoning, since my family likes a little more kick to their food.)
Add drained tomatoes, chilies, and corn and bring to a boil. Then remove from heat and let cool.

Freezing Directions:
Place cooled meat mixture in large zip top freezer bag, making sure to get as much air out as possible. Place your tortillas and your cheese in separate freezer bags, if you choose to freeze them.

Serving Day:
Completely thaw meat mixture (and tortillas and cheese, if you froze them)
Preheat oven to 375 degrees.
Lightly grease your casserole pan.
Line bottom of pan with 2 tortillas.
Spoon on approximately 1/4th of meat mixture, followed by 1/4th of cheese. Repeat layering of tortillas, meat and cheese, ending with meat mixture. Save the last portion of cheese for later.
COVER and bake at 375 degrees for 20-30 minutes till hot and bubbly.
Remove foil and top with remaining cheese. Return to oven just long enough to melt cheese.
Garnish with sour cream, cilantro, and/or salsa if desired.

Note: I don't recommend assembling this dish entirely and then freezing it due to the potential of the tortillas getting soggy during defrosting!