1 lb. lean ground beef
½ cup chopped onion
1 (12-oz.) can corn with red and green peppers, drained
1 (10-oz.) can enchilada sauce (hot or mild)
1 (8-oz.) can tomato sauce
1 (4-oz.) can chopped green chilies, drained
½ cup picante sauce
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper
8 (6-inch) corn tortillas, divided
1 cup shredded Cheddar-Monterey Jack cheese blend, divided
Cook ground beef and onion until beef is browned; drain.
Stir in corn, enchilada sauce, tomato sauce, chilies, picante sauce, oregano, salt and pepper.
Place four tortillas in bottom of a 9x13 oblong or 8-inch square baking dish, arranging so that tortillas extend 1 inch up sides of dish.
Pour half of meat mixture over tortillas; top with half of cheese.
Repeat layers of tortillas and meat mixture.
Cook according to your Advantium model's cooking settings or until hot and bubbly.
Top with remaining cheese during last 2 minutes of cooking time.
Variations Add a little heat to this Mexican-style dish by using hot enchilada and picante sauces plus a dash of ground red pepper.
Flour tortillas may be substituted for corn tortillas, if desired.