Skinny Enchilada Casserole

One of my favorite Mexican casseroles! This recipe was passed down to me from my Aunt, Jan. I have lightened it a little, but it is still full of wonderful flavor!

serves 9 ( 7 points) or 12 ( 5 points)

1 can whole kernel corn ( 15 oz) drained
12 corn tortillas
1 package taco seasoning
1.5 lbs. extra lean ground beef ( 95% lean)
1 c. onion, chopped
1 can Campbell’s Healthy Request cream of chicken soup, undiluted
1/2 c. skim milk
2 c. reduced fat shredded cheddar cheese
2 c. ketchup
1/2 can ( about 3 oz) tomato paste
3 oz. water ( you can fill half of the tomato paste can with water )
2 T. flour

In a large nonstick skillet, brown beef and onion until meat is no longer pink. Drain and return to pan.
Add taco seasoning, corn, flour, ketchup, tomato paste and water. Heat through.
Place 6 corn tortillas, overlapped in a large baking dish ( 15 x 10 x 2″) Spread meat mixture over tortillas. Top with remaining six tortillas.
In a small bowl, combine the soup with milk. Spread over top layer of tortillas. Sprinkle with cheese. Bake at 350 for 45 minutes or until hot and bubbly.