Prep: 20 minutes I Bake: 40 minutes | Yield: 2 casseroles (4-6 servings each)

1-1/2 pounds ground beef
1 large onion, chopped
1 cup water
2 to 3 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
2 cups salsa, divided
10 flour tortillas (8 inches), cut into 3/4-inch strips, divided
1 cup (8 ounces) sour cream
2 cans (15-1/4ounces each) whole kernel corn, drained
4 cups (16 ounces) shredded part-skim mozzarella cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in water, chili powder, salt, pepper, and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

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

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

Cover and freeze one casserole for up to 1 month. Cover and bake the second casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through.

TO USE FROZEN CASSEROLE: Thaw the casserole in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes before baking. Bake as directed above.