2 lb ground beef
1 med onion, chopped
2 (8 oz ) cans tomato sauce
1 (11 oz) can Mexicorn, drained
1 (10 oz) can enchilada sauce
1 tsp chili powder
1/2 tsp dried oregano
1/2 tsp pepper
1/4 tsp salt
1 (6 1/2 oz pkg) corn tortillas (about 8-10 tortillas)
2 cups shredded cheddar
Cook beef and onion in a large skillet until beef is browned; drain.
Stir tomato sauce and next 6 ingredients into meat mixture and bring to a boil. Reduce heat to medium and cook uncovered for 5 min, stirring occasionally.
Place half of tortillas in a bottom of a 13x9 baking dish. Spoon half of beef mixture over tortillas, sprinkle with half of cheese. Repeat layers with remaining tortillas and beef mixture. Bake at 375 for 10 min. Sprinkle with remaining cheese and bake until cheese is melted.