Enchilada Casserole--Heather Stuart

This recipe is from The New York City Marathon Cookbook. It's easy and tasty!

1 onion, chopped
1 16-ounce can pinto or kidney beans and/ or ground turkey, lean beef, or tofu
2 8-ounce cans tomato sauce
1 12-ounce can mild enchilada sauce
1 11-ounce can corn with peppers
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
12 corn tortillas (I often use flour tortillas)
4-6 ounces low-fat Cheddar cheese, grated

Optional:
Chopped lettuce, tomatoes, and low-fat ranch salad dressing or fat-free sour cream

1. In a large saucepan combine the onion, beans, tomato sauce, enchilada sauce, chili powder, and oregano. Or, in a large skillet, brown the onion with beef or ground turkey, drain, then add the sauces and seasonings.

2. Bring to a boil, then simmer for 5 minutes.

3. Place 4 tortillas in the bottom of a 9x13-inch baking dish. Pour half of the bean mixture over the tortillas. Sprinkle with half the cheese. Repeat layer, ending with 4 tortillas.

4. Cover with foil, Bake at 350 degrees for 20 minutes. Uncover and bake 5 more minutes.

5. Garnish with chopped lettuce, tomatoes, and low-fat ranch salad dressing as desired.