Mexican Casserole

This is a recipe I found in my Taste of Home magazine. It is definitely my favorite so far of this type of dish - very flavorful!

- 1 lb. ground beef
- 1 envelope taco seasoning
- 3/4 c. water
- 1 can (16 oz) refried beans (I like Rosarita FF)
- 1/2 c. salsa
- 6 flour tortillas (or 9 corn)
- 2 c. frozen corn, thawed
- 2 c. shredded cheddar cheese
- optional toppings: shredded lettuce, chopped tomatoes, sliced olives, sour cream

- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes.
- Meanwhile, in a microwave-safe bowl, combine the beans and salsa. Cover and microwave for 1-2 minutes or until spreadable.
- Place three tortillas in a greased round (or square in my case) 2 1/2 quart baking dish. Layer with half of beef, bean mixture, corn and cheese; repeat layers.
- Bake, uncovered, at 350 degrees for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with toppings desired.