Enchilada Casserole

2 lbs ground chuck
1 medium onion, chopped
2/3 cup water
1 (1.25 ounce) package taco seasoning
1 (15 oz) can pinto beans, drained (we used black beans instead)
1 (15.25 oz) can corn, drained
1 (4 oz) can chopped green chilies
1 (4.5 oz) can petite diced tomatoes, undrained
1 (19 oz) can enchilada sauce
20 (5 1/2 inch) corn tortillas (we only used 12, still worked well)
2 (8 oz) packages shredded colby and Monterey Jack cheese blend

Preheat oven to 350. Lightly grease a 13x9x2 baking dish.

In a large skillet, cook ground chuck and onion over medium heat until meat is browned and crumbles; drain. Add 2/3 cup water and taco seasoning; cook over medium heat for 10 minutes, stirring occasionally. Stir in beans, corn, tomatoes, chilies and enchilada sauce. Remove from heat.

Tear corn tortillas into bite-sized pieces. Place half of tortillas into bottom of prepared baking dish. Spoon half of meat mixture evenly over tortillas. Sprinkle with half of cheese. Repeat layers. Bake for 30 to 40 minutes, or until hot and bubbly.