1 pound ground beef
1 tablespoon chili powder
1 jar (12 oz) chunky picante sauce
1 (11 oz) can Mexicorn or canned corn, drained
1/2 cup H-E-B sour cream
10 H-E-B corn tortillas
1 package H-E-B Shredded Monterey Jack cheese (2 cups)
Preheat oven to 350 degrees. Oil an 8x8 inch baking dish or 2 quart casserole.
Brown beef with chili powder in a large skillet. Drain off excess liquid. Stir in picante sauce, corn and sour cream.
Cut tortillas in quarters and soak in a small bowl of cool tap water for 1 to 2 minutes.
Layer a third of the tortilla quarters into prepared casserole.
Spoon a third of the meat mixture and a third of the cheese onto tortillas. Repeat layers ending with cheese, cover with foil.
Bake 30 minutes, or microwave, covered with plastic, on high, 6 minutes or until thoroughly heated.
No Nutritional Information Available