Mexican Lasagne

1 large can enchilada sauce (19 oz or more)
oil to fry corn tortillas
1 pkg corn tortillas
1 to 2 lbs hamburger (depends on your taste)
1 pkg taco seasoning
1 med yellow onion, diced
1 can green chili or more if desired
1 can drained diced tomato
1 cup or less of frozen corn
1 can pinto beans
12 oz mexican shredded cheese

Pout about 2 or 3 TBS of enchilada sauce in 9×13 baking pan. Fry hamburger and oinion in fry pan and season with taco seasoning and garlic salt. Add green chili to hamburger mix.

Fry corn tortillas in small fry pan with cooking oil. Drain tortillas on paper towels. Layer in baking pan on top of enchilada sauce fried tortillas.

Pour one half can diced tomato, one half can pinto beans and corn over tortillas. Add one half of the shredded cheese. Cover with enchilada sauce. Do second layer the same way adding extra cheese on top with chili added.

Bake covered with foil in oven at 350 degrees. Check after about 25 minutes to see if cheese is melted and dish is warm completely through. For a golden top, remove foil and cook until golden.

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