1 lb. ground beef (browned and crumbled)
1 8 oz. can tomato sauce
1 11oz. can whole kernel corn
1 pg. taco seasoning
Crumble and brown beef, drain well. Add remaining ingredients, bring
to boil. Lower heat and simmer for about 20 min.
Pour meat sauce into 2 quart casserole dish, top with either prepared
cornbread mixture or mashed potatoes, sprinkle grated cheese on top
and bake for 30 Min. in 350 degree oven.
Break tortilla chips into small pieces, add to meat sauce in 2-quart
casserole dish and bake for 30 min at 350 degrees.
Line round crock-pot with aluminum foil, leaving flaps over edge.
Layer the following:
corn tortillas, buttered with butter side up, refried beans, then meat
sauce then shredded cheese. Deep layering until crock-pot is full.
Finish with cheese layer. Cover and cook on high for 1 hour pull out
of crock-pot using the aluminum foil flaps. Cut into wedges, top with
sour cream and serve hot