Mexican Peasant Casserole

This dish is super yummy.  I got the recipe from a guy at Pete's work.  My two younger kids love it and eat it like it's going out of style, but my older picky ones won't touch it.

Mexican Peasant Casserole

Ingredients:

1 Can Green Enchilada sauce
12-18 Corn Tortillas

Mix together
2 Cup cooked rice
1 Can diced stewed tomatoes (not drained)
1 Can corn (mostly drained)
1 Can Black Beans (not drained)
1 lb. cooked hamburger or chicken
1 Tbsp. chile powder
1 tsp. cumin
Dash of garlic powder
1/8 Cup Br. sugar
1-2 tsp. sesame oil (I just use canola)
1 can green chilies

1-2 Cups cheddar cheese

Mix together the ingredients that are listed under Mix together, in a large bowl.  Spread the enchilada sauce in the bottom of a 9 x 13 pan.  Spread one layer of corn tortillas on bottom of pan-ripping if you need to get them to fit together in a single layer.  Spread half of mixture on the tortillas and then half the cheese.  Spread another single layer of tortillas then the rest of the mixture and then the cheese.  Cook in 375 degree oven for 30- 45 mins. until bubbly.  Serve with sour cream and salsa.  Mmmm this is SO good.

It makes a lot because it is so thick.  I usually make it into to 9 x 9's and freeze one.  Unless of course I am making it for guests.  It will feed a lot.