Ingredients

1-½ pound ground beef, at least 80% lean
1 cup low fat shredded cheddar cheese
½ cup chopped onion
2 cups water
1 (10-ounce) can enchilada sauce
¾ cup skim milk
1 teaspoon oregano
2 cups instant potato flakes
1 (11-ounce) can corn with green and red peppers, drained
1 (4.5 ounce) can chopped green chiles

Directions

1. Heat oven to 400°. In a skillet, brown ground beef with onion. Drain fat. 
2. Add enchilada sauce and oregano. Mix well. Place in ungreased 2-quart casserole. Spread corn evenly over mixture.
3. In a medium saucepan, bring water and milk to boil. Remove from heat. Stir in potato flakes. Add 1/2 cup cheese and chiles.
4. Spread potatoes over corn. Sprinkle with cheese.
5. Bake for about 15 minutes, until cheese is bubbly.