1 med. onion, chopped
2 lb. ground beef
1 can mexicorn
2 tsp. salt
2 tbsp. chili powder
1/2 tsp. pepper
2 (8 oz.) cans tomato sauce
1 c. cheddar cheese soup
1 c. enchilada sauce
1 tsp. each oregano, marjoram
1 doz. tortillas

Brown meat and onions; drain. Then add rest of ingredients. Mix well and simmer 5 minutes. Place 6 tortillas in casserole and pour 1/2 of meat mixture. Place other 6 tortillas rest of meat mixture. Cover with shredded cheese. Bake 15 minutes in oven, 350 degrees.