Favorite Casserloes #2

If anyone happens to wonder, where is "Favorite Casseroles #1", it's named "The best Mac & Cheese in the world". I've decided to start my casserole recipes as a series now. I love casseroles, and I don't know how or why they seem to have fallen off to the way side. I made this one earlier in the week and it's one of this household's favorites: Enchilada Casserole. It's a neat fresh way of getting rid of the stigma that casseroles are bland and boring. Plus, it makes fantastic leftovers!
I got this recipe from "Mr. Food, Ooh-so-easy Recipe collection" but I changed a few things in order to make a smaller batch and to our tastes. Keep in mind, this 'smaller batch' feeds us twice.

Enchilada Casserole

1 lb. Ground Beef

1 medium Onion, chopped

1 can Tomato Sauce (8oz)

1 can Mexicorn, drained (11oz)

1 can Enchilada Sauce (10oz)

1/2 tsp Chili Powder

1/2 tsp dried Oregano

1/2 tsp Black Pepper

1/4 tsp Salt

4 Tortillas, 9" or 'burrito size' (corn or flour)

1 1/2 cups shredded Cheddar Cheese, divided into halves

Preheat oven to 375 degrees.

Cook beef and onion in a large skillet until beef is browned (drain if you want).

Stir tomato sauce and the next 6 ingredients into the beef skillet. Bring to a boil. Reduce heat and cook uncovered for 5min, stirring occasionally.

Grease a 9" X 13" baking dish, and place 2 of the tortillas on the bottom (they will overlap some).

Spoon 1/2 of the beef mixture on to the tortillas, and sprinkle one half of the cheddar cheese on top of beef mixture.

Place the last 2 tortillas on top of that, and repeat the beef and cheese layering.

Bake for 10min