Enchilada Bake

Give this a try, with chicken or beef!

Enchilada Bake

1 1/2 to 2 lbs ground beef or cubed chicken
1 can corn, drained
1 green pepper
1 medium onion
12 corn tortillas
2 cans red enchilada sauce
1 cup salsa
16oz sour cream
3 cups shredded Mexican cheese blend
2 cans refried beans

Preheat oven to 350. Brown beef (or cook chicken) with diced onion and green pepper. Add corn, enchilada sauce and salsa. Mix and simmer to a boil. Spread 6 corn tortillas at the bottom of a 9×13 dish. Spread contents of one can of refried beans evenly over tortillas. Spread half the meat sauce over the beans and layer with half the shredded cheese. Spread sour cream over the cheese as evenly as possible. Layer the other six tortillas on top of the sour cream, then repeat layers: refried beans, the remaining meat sauce and cheese (if you like fewer beans, only make one layer). Cover with foil and bake for 30 minutes. Remove foil and bake 5 more minutes. Remove from oven and allow to cool for 5 minutes. Serve with tortilla chips!