Mexican Casserole Light

1. Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.

2. Add corn, black beans, tomatoes, jalapenos, and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.

3. Meanwhile spray 12 x 8 inch (2 quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.

4. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & freeze for later or cook as directed below).

5. Thaw overnight if frozen. Preheat oven to 350ºF. Bake for 25 minutes. Remove from oven and sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve.