Enchilada Casserole

Enchilada Casserole
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1 1/2 pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas (7 inches) cut into 3/4 inch strips, divided
1 cup (8 ounces) sour cream
2 cans (15 1/4 ounces each) whole kernel corn, drained
4 cups (16 ounces) shredded mozzarella cheese
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In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. stir in water, chili powder, salt, pepper, and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes. Place 1/4 cup salsaeach in two greased 8 inch square baking dishes. Layer each dish with a fourth of the tortillas and 1/4 cup salsa. Divide meat mixture, sour creamand corn between the two casseroles. Top with remaining tortillas, salsa, and cheese.
Cover and freeze one casserole for up to one month. Cover and bake the second casserole at 350 degrees for 35 minutes. Uncover; bake 5- 10 minutes longer or until heated through.
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To use frozen casserole: Thaw in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.
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Note: I usually serve with a mexican rice. Also if you like it hotter, you can add more chili powder and use hot salsa.