Enchilada Casserole I

Description
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Milligan Estate in Crandall, Texas in 2000.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 tablespoon corn oil
 * 2 pounds lean ground beef
 * 1 cup chopped white onion
 * 1 cup chopped green pepper
 * 2 cloves garlic finely chopped
 * 1 cup fresh whole kernel corn
 * 16 ounce can stewed tomatoes
 * 4 ounce can chopped mild green chilies
 * 1 teaspoon chili powder
 * 1 teaspoon ground cumin
 * 16 corn tortillas
 * 1 pound Monterey jack cheese shredded
 * 8 ounce jar prepared salsa
 * 2 tablespoons chopped green onion
 * 15 ounce can tomato sauce

Description

 * 1) In large skillet heat oil over high heat.
 * 2) Add beef, onion, pepper and garlic then sauté stirring constantly until meat is browned.
 * 3) Drain off fat.
 * 4) Stir in corn and remove mixture to large bowl.
 * 5) In small skillet heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling stirring to break up pieces of tomato.
 * 6) Heat oven to 400°F.
 * 7) Spoon ½ cup sauce into bottom of shallow baking dish.
 * 8) Stir ½ cup sauce into hamburger mixture.
 * 9) Working on waxed paper dip a tortilla in sauce then fill with ¼ cup meat mixture and 2 tablespoons cheese.
 * 10) Roll up and place in baking pan.
 * 11) Repeat to make 2 layers of 8 enchiladas then stir any remaining meat mixture into sauce and pour over enchiladas.
 * 12) Sprinkle with remaining cheese.
 * 13) Spoon salsa over top and bake 30 minutes.
 * 14) Sprinkle with chopped onions and serve immediately.