Enchilada Casserole

1 1/2 lbs ground beef
1 large onion, chopped
1 cup water
2 tbsp chili poweder
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
2 cups salsa, divided
10 flour tortillas cut into 3/4" strips, divided
1 cup sour cream
2 cans whole kernal corn, drained
4 cups shredded mozzarella cheese

Cook beef and onion over medium heat until no longer pink; drain.  Stir in water, chili powder, salt, pepper, and garlic powder.  Bring to a boil.  Reduce heat; simmer uncovered 10 minutes.

Place 1/4 cup salsa each in two greased 8" square baking dishes.  Layer each dish with a fourth of the tortillas and 1/4 cup salsa.

Divide the meat mixture, sour cream and corn between the 2 casseroles.  top with remaining tortillas, salsa and cheese.

cover and freeze one casserole for up to a month.  Cover and bake second casserole at 350 for 35 minutes.  Uncover; bake 5 - 10 minutes longer or until heated through.

To use frozen casserole:  That in the fridge for 24 hours.  Remove from the fridge 30 minutes before baking.  Bake as directed.