1 tbsp. corn oil
2 lbs. ground beef
1 c. chopped onion
1 c. chopped sweet green pepper
2 cloves garlic, finely chopped
1 c. fresh or frozen kernel corn
1 (16 oz.) can stewed tomatoes
1 (15 oz.) can tomato sauce
1 (4 oz.) can chopped mild green chilies
1 tsp. chili powder
1 tsp. ground cumin
16 flour or corn tortillas
1 lb. Mozzarella or Monterey Jack cheese, shredded
1 (8 oz.) jar prepared salsa
2 tbsp. chopped green onion

In large skillet heat oil over high heat. Add beef, onion, pepper and garlic. Saute, stirring constantly, until meat is browned and onion is tender, about 10 minutes. Drain off fat. Stir in corn and remove mixture to large bowl.

In same skillet, heat stewed tomatoes, tomato sauce, chilies, chili powder, and cumin to boiling, stirring to break up pieces of tomato.

Heat oven to 400 degrees. Spoon 1/2 cup of sauce into bottom of shallow 3 quart oval baking dish or 13"x9" baking dish. Stir 1/2 cup of sauce into meat mixture. Working on waxed paper, dip a tortilla in sauce, then fill with 1/4 cup meat mixture and 2 tablespoons cheese. Roll up and place in baking dish. Repeat to make 2 layers of 8 enchiladas.

Stir in any remaining meat mixture into sauce. Pour over enchiladas. Sprinkle with remaining cheese. Spoon salsa over top. Bake 25 to 30 minutes or until bubbly and golden brown. Sprinkle with chopped green onion. Serve immediately.