Beef Enchilada Casserole

Wow, it's been a while since I posted! Life can get so busy. Here's the recipe I made for our Cinco de Mayo dinner. It's so fast to put together and get in the oven and my whole family loved it. The salsa is the ingredient that will either give this spice or tone it down, so if you like it spicy, use hot salsa and if you don't, use mild salsa. I used medium. I hope you like it as much as my family did.

Beef Enchilada Casserole

1 lb lean ground beef
1 cup chopped onion
2 cups salsa
1, 15 oz can black beans, rinsed and drained
1/2 cup sour cream
1, 15 oz can corn, drained
1 packet taco seasoning
2 cups grated cheese, cheddar or colby jack
6 corn tortillas
diced tomatoes, for topping (I used halved grape tomatoes)
sliced olives, for topping

Preheat oven to 400 degrees.

In a large skillet brown the ground beef. Add onion and cook until onion is tender. Drain off fat. Stir in salsa, beans, sour cream, corn, and taco seasoning. Spoon about 1/3 of meat mixture into the bottom of a 9x13 baking dish, sprinkle with 1/2 cup shredded cheese. Place 2 tortillas on top. Repeat layers 2 more times, ending with a healthy handful of cheese. Spray a piece of foil with non-stick spray and cover baking dish with the foil. Bake for 25 minutes or until hot and bubbly. Cool for 5 minutes before topping with diced tomatoes and sliced olives.