Beef & Cheese Burrito Casserole - cooking recipe

Ingredients

1 1/2 lbs ground beef
1 tablespoon olive oil
2 medium onions, chopped
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1 (16 ounce) can tomatoes, drained
1/2 lb monterey jack cheese, shredded
1 medium tomatoes, chopped
1 (8 3/4 ounce) can whole kernel corn, drained
2 tablespoons chopped parsley
6 (7 inch) flour tortillas

Preparation

Preheat oven to 375 degrees. In a 12 inch skillet over high heat, cook ground beef, stirring frequently, until all pan juices evaporate and meat is well browned. With a slotted spoon, remove beef to a bowl.
In the same skillet over medium heat, in hot olive oil, cook onions, stirring occasionally, until golden and tender. Return ground beef to skillet; stir in chili powder, salt, ground red pepper, cumin, and dried oregano; cook 1 minute. Stir in canned tomatoes; with a spoon, break up tomatoes into small pieces. Remove skillet from heat. Stir in cheese.
In a bowl, mix chopped tomato, corn, and parsley; set aside.
Spoon beef mixture onto center of each tortilla; fold into cornucopia shapes and arrange in a shallow round 2 1/2 quart casserole. Top center of casserole with tomato-corn mixture and bake, uncovered, 20 to 25 minutes until heated through.