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Enchilada Casserole
1 tbsp. corn oil 2 lb. ground beef 1 c. chopped onion 1 c. chopped green pepper 2 cloves garlic, finely chopped 1 c. fresh or frozen whole kernel corn 1 (16 oz.) can stewed tomatoes 1 (4 oz.) can chopped mild green chilies 1 tsp. chili powder 1 tsp. ground cumin 16 corn tortillas 1 lb. Monterey Jack or mild white cheddar cheese, shredded 1 (8 oz.) jar prepared salsa 2 tbsp. chopped green onion 1 (15 oz.) can tomato sauce
