2 lb. ground beef
1 med. onion, chopped
2 (8 oz.) cans tomato sauce
1 (12 oz.) can Mexicorn, drained
1 (10 oz.) can hot enchilada sauce
1/2 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. salt
1/4 tsp. oregano
12 corn tortillas
8 oz. shredded cheddar cheese (set aside some to sprinkle on top of casserole)

Cook ground beef and onion in skillet until browned. Drain. Add tomato sauce and next 6 ingredients; mix well. Bring to a boil. Reduce heat and simmer 5 minutes.

Place 1/2 tortilla in 13 x 9 x 2 inch baking dish. Pour 1/2 meat mixture over tortillas. Sprinkle 1/2 cheese over meat mixture. Repeat layers with tortillas and meat mixtures. Bake 350 degrees for 20 minutes. Sprinkle with remaining cheese; cook 5 minutes.