Beef Enchilada Casserole

Beef Enchilada Casserole 1/2 tablespoon of olive oil 1 cup of chopped onion 2 pounds of ground beef 2 (8 ounce) cans of tomato sauce 1 (11 ounce) can of Mexicorn or 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 kosher salt 1/4 teaspoon of freshly cracked black pepper About 16 corn tortillas, softened in the microwave 1-1/2 cups of chicken broth 2 cups of shredded cheddar cheese Preheat oven to 375 degrees F. In a large skillet, heat the olive oil over medium to medium high heat. Add the chopped onion and saute until soft. Add the ground beef and cook until browned, breaking up the meat with a potato masher. 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. Pour the chicken broth into a pie plate and dip the softened tortillas in the chicken broth, placing enough of them 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 dipped 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. Notes: Substitute 2 cups of cooked, shredded chicken for the beef.