This should be available for the whole wide world

Last night I made one of my best comfort foods, and in fact the only casserole I ever really make. (Note the absence of cream of anything soup.)

Anyway, this is a delicious dinner and always reminds me of home with six kids running around, having the missionaries over for dinner, or just all of us sitting around the dinner table, before we started growing up things started getting complicated.

Hi, mom!

Enchilada Casserole

1 tsp olive oil
1 large onion, diced
1 lb extra lean ground beef (I use the 96% lean kind -- it's great for this recipe because it's so saucy, you don't need the fat)
1/2 package frozen corn (about 1 - 1.5 cups)
1 can (about 2 c) red enchilada sauce -- choose your preferred level of spiciness according to what's on the can
1 can (8 oz) tomato sauce
1 pkg of 10 whole wheat tortillas
About 1 c shredded cheddar cheese

Heat oven to 350 degrees. Spray a 9x13" baking pan with cooking spray. Line the pan with 6-8 tortillas.

In a large skillet over medium-high heat, saute onion in oil until translucent. Add ground beef and brown. Stir in corn.

Add half the enchilada sauce and half the tomato sauce. Stir and simmer until heated through.

Pour meat mixture into lined baking pan. Top with more tortillas.

Mix together remaining enchilada sauce and tomato sauce. (Just dump the tomato sauce into the enchilada sauce can and stir.) Spread the mixed sauces over the top of the casserole like pizza sauce. Top with cheese.

Bake 20 minutes, until cheese is melted and edges of tortillas begin to crisp. Allow to set 5 minutes before serving, kind of like a lasagna.

To serve, cut into about 8 rectangles. Pass some sour cream or plain yogurt to dollop on the top, and a big mound of green salad to eat on the side.