66-inch flour tortillas, cut into 3/4 inch strips, divided
1 1/2cupscanned whole-kernel corn, drained
2cupsshredded part-skim mozzarella cheese
Cook beef and onion in a skillet over medium heat until meat is no longer pink; drain.
Stir in the water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spray an 8x8 inch baking dish and spread 1/4 cup of the salsa in the bottom. Layer about a half of the tortilla strips and then another 1/4 cup salsa. Add the meat mixture, the sour cream, and the corn. Top with remaining tortillas, salsa and cheese.
Cover and bake casserole at 350 °F for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.
This casserole freezes beautifully, so prepare two and freeze one before cooking, for up to a month.
To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing