1 jar (25 oz) spaghetti sauce
1 pound ground beef or turkey*
1 can (15 oz) whole kernel corn, drained
4½ tsp chili powder
6 (8½-in diameter) flour tortillas
2 cups shredded Cheddar cheese
Preheat oven to 350°F. Set aside one cup of spaghetti sauce. Brown ground beef over medium-high heat; drain off fat. Stir in remaining spaghetti sauce, corn and chili powder.
In a 13x9-inch baking dish, spread one cup of the mixture to cover bottom. Arrange two tortillas over sauce, overlapping edges slightly. Layer half the sauce mixture and 1/3 of the cheese over the tortillas; repeat layers, ending with tortillas (save last bit of cheese for later). Spread reserved one cup of sauce on top.
Bake 30 minutes, then top with remaining cheese and bake an additional 10 minutes or until sauce is bubbling and cheese is melted.
*For a meatless dish, substitute refried beans.
Anna Kathryn Lanier
Where Tumbleweeds Hang Their Hats