Granny’s Nacho Casserole
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 sour cream
10 corn tortillas
1 8 oz. package Shredded Monterey Jack cheese
Preheat oven to 350 degrees. Spray a 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 until thoroughly heated.