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
In large skillet, heat oil over high heat. Add beef, onion, pepper, and garlic. Sauté, stirring constantly until meat is browned and onion is tender, about 10 minutes. Drain off fat. Stir in corn and remove mixture to large bowl. In small skillet, heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling, stirring to break up pieces of tomato. Heat oven to 400 degrees.
Spoon 1/2 cup sauce into bottom of shallow 3 quart baking dish or 9 x 13 pan. Stir 1/2 cup sauce into mixture. Working on waxed paper; dip a tortilla in sauce, then fill with 1/4 cup meat mixture and 2 tablespoons cheese. Roll up and place in baking pan. Repeat to make 2 layers of 8 enchiladas. Stir any remaining meat mixture into sauce and pour over enchiladas. Sprinkle with remaining cheese.
Spoon salsa over top. Bake 25-30 minutes or until bubbly and golden brown. Sprinkle with chopped green onion. Serve immediately
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