Southwest Tortilla Casserole - cooking recipe

Ingredients

1 lb ground beef
1 link chorizo sausage
1/2 medium onion, diced
2 garlic cloves, minced
1 (1 1/4 ounce) package taco seasoning
2 tablespoons Sazon Goya seasoning (optional)
1 jalapeno pepper, chopped (you can remove the seeds for less heat)
salt and pepper
1 (10 1/2 ounce) can cheddar cheese soup
1/2 cup milk
1 (14 1/2 ounce) can tomatoes and green chilies, diced
1 (14 1/2 ounce) can black beans
1 (14 1/2 ounce) can corn
1 cup sharp cheddar cheese, grated
1 cup monterey jack pepper cheese, grated
1 cup salsa
18 corn tortillas
cooking spray
Optional toppings
sour cream
black olives
onion, Chopped
lettuce, Shredded

Preparation

preheat oven to 375 degrees.
Remove Chorizo sausage from casing, place in large skillet and saute over med-high heat.
Once sausage has started to release fat, add the onion, jalapeno, and garlic.
As onions become translucent add the ground beef and cook until browned.
drain about 2/3 of the fat from the pan then add taco and Sazon seasonings.
Stir to combine and let simmer on low.
Empty can of soup into a bowl and add 1/2 the can of milk, mix well, set aside.
Heat tortilla on both sides. I used a griddle, but a non stick pan will work as well. Once heated, cut into fourths.
spray a 9x13 baking dish with cooking spray. Arrange tortilla pieces to cover the bottom of the pan.
Add meat mixture over the tortillas, spread evenly.
Now layer the following ingredients: tomatoes, corn, beans, and soup mixture.
Arrange a layer of tortilla's to cover casserole.
Pour cup of salsa over tortillas just enough to cover.
Bake in oven for about 20 minute Then add the shredded cheeses and bake another 10 min, until cheese has melted and is bubbly.
I served with chopped onion, chopped black olives, and a dollop of sour cream.