2 lb. ground beef
1 medium onion, chopped
1 (15 oz.) can tomato sauce
1 (10 oz.) can enchilada sauce
1 (11 oz.) can Mexicorn
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
2 c. grated Cheddar cheese
1 (6 and some oz.) pkg. corn tortillas (I don't remember, sorry!)

Brown ground beef and onion in skillet until no pink remains; drain. Add all ingredients except cheese and tortillas. Simmer 10 to 15 minutes (I have made this with only one pound of ground beef and simmered it 15 minutes to cook off of the liquid; it was fine). Line a lightly greased 13 x 9 pan with half the tortillas. Spoon half of the beef mixture on top of them, then sprinkle with half of the cheese. Layer the remaining tortillas over the cheese and spoon on the remaining beef mixture.

Bake at 375°F for 10 to 15 minutes. Sprinkle with remaining cheese and bake another 5 minutes or until cheese melts.