Enchilada Casserole(Lo-Cal) - cooking recipe

Ingredients

2 lb. ground round
1 c. chopped onion
2 (8 oz.) cans no-salt added tomato sauce
1 (11 oz.) can Mexicorn, drained
1 (10 oz.) can enchilada sauce
1 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. pepper
1 (6 1/2 oz.) pkg. corn tortillas, divided
cooking spray
2 c. (8 oz.) shredded reduced-fat Cheddar cheese, divided
green chile peppers (optional)

Preparation

Cook beef and onion in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well. Stir tomato sauce and next 5 ingredients into mixture. Bring to a boil. Reduce heat to medium and cook, uncovered, 5 minutes, stirring occasionally.