Southwestern Casserole
    1. Heat oven to 400º. In a skillet, brown ground beef with onion. Drain fat.
    2. Add enchilada sauce and oregano. Mix well. Place in ungreased 2-quart casserole. Spread corn evenly over mixture.
    3. In a medium saucepan, bring water and milk to boil. Remove from heat. Stir in potato flakes. Add ½ cup cheese and chiles.
    4. Spread potatoes over corn. Sprinkle with cheese.
    5. Bake for about 15 minutes, until cheese is bubbly.

From Flavors of Fiesta by University of Illinois Extension

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