Enchilada Casserole from Taste of Home magazine

1 1/2# hamburger
1 large onion, chopped
1 cup water
2-3T chili powder
1/4 tsp garlic powder
1 1/2 tsp salt
1/2 tsp pepper
2c salsa, divided
10 flour tortillas, cut into 3/4 inch strips, divided
8oz sour cream
2 cans corn
4c shredded mozzarella

Cook beef and onion; drain. Stir in water, chili powder, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Place 1/4 cup salsa each in two greased 8-inch square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divide meat mixture, sour cream and corn between the two casseroles. Top with remaining tortillas, salsa and cheese.

Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 350 for 35 minutes. Uncover and bake 5-10 minutes.

To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.

**This is one of those great cook-once-eat-twice recipes. Extremely easy and very tasty. I left out the onion (used minced instead) and only used 1 can of corn and it worked out great. Joy really liked this one!