2 lbs. ground beef-browned and drained
1 small finely chopped yellow onion
1 can corn (can sub. 1 sm bag frozen or fresh, whole kernel)
1/4 c. taco seasoning
1 can cream of mushroom soup
1 can cream of tomato soup
1 can refried beans
2 8. oz cans Old El Paso mild or hot red sauce
3-4 cups shredded cheese (we use sharp cheddar)
3-4 flour tortillas, cut into strips
chili powder and cumin, to taste

Preheat oven to 350°F. Brown ground beef with onions. Drain.

In a large pot once hamburger is browned and drained, place burner on medium heat, add taco seasoning and mix well (do not add water it will make it too runny). Add corn and refried beans; mix well.

Add and mix well the cream of mushroom, tomato soup, and both cans of enchilada sauce Stir in chili powder and cumin to taste. Lightly grease a 9X13-inch baking dish, and place a single layer of tortilla strips down (just enough so it covers the bottom). Place half the meat mixture over the top of the first layer. Add enough cheese to lightly cover the layer, add another layer of tortilla strips (covering the first layer).

Add the remaining meat mixture and another small amount of cheese. Add another layer of tortilla strips (enough to completely cover the mixture). Finally, top the last layer of tortillas with enough cheese to completely cover the tortillas.

Cover dish in foil (lightly so the foil is not laying directly on the cheese).

Bake at 350°F for 30 minutes. Let stand about 5 minutes to cool and enjoy! Tastes really great topped with a dollop of sour cream.

Submitted by: Kim and Chris