Beef Enchilada Casserole

Beef Enchilada Casserole 2 pounds of ground beef 2 (8 ounce) cans of tomato sauce 1 (11 ounce) can of Mexicorn/Fiesta Corn, drained 1 (10 ounce) can of enchilada sauce 1-1/2 teaspoons of chili powder 1/2 teaspoon of dried oregano 1/2 teaspoon of salt 1/4 teaspoon of freshly cracked black pepper About 16 corn tortillas 2 cups of shredded cheddar cheese Preheat oven to 375 degrees F. Cook ground beef until browned, breaking up the meat as you go . Drain off excess fat, if needed, and return to skillet. Add the tomato sauce, corn, enchilada sauce, chili powder, oregano, salt and pepper and bring to a boil. Reduce heat to medium and cook for about 5 minutes, stirring occasionally. Meanwhile, prepare a 9 x 13 inch baking dish with non-stick spray. Place enough tortillas to cover the bottom of the pan and overlap, with some extending up the sides of the dish. Place 1/2 of the meat mixture on top of the tortillas and layer with 1/2 of the cheese. Add another layer of tortillas, then meat and sprinkle with the other half of the cheese. Loosely tent with aluminum foil and bake at 375 degrees F for 10 minutes covered. Remove the foil and bake an additional 5 minutes. Remove and let sit for a few minutes before cutting.