cheesy mexican casserole


1 pound ground beef
1 large onion, chopped
2 1/2 cups salsa
1 can pinto beans
1/4 cup Italian salad dressing
1 tablespoon taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 can of drained corn, or about 2 cups of frozen corn
3/4 cup sour cream
2 cups shredded Mexican cheese blend

How to Make It

In a large skillet, cook beef over medium heat until meat is no longer pink; drain.
Stir in the onions, salsa, beans, corn, salad dressing, sour cream, taco seasoning and cumin.
Spoon a layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last and final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot and bubbly.