Enchilada Casserole

2 lbs ground beef
1 onion, chopped
16 oz tomato sauce
11 oz can Fiesta corn, drained
10 oz can enchilada sauce
2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
12 5-inch corn tortillas, divided
2 C shredded Cheddar cheese, divided

In a large skillet over medium-high heat cook beef and onion, stirring until beef crumbles and is no longer pink; drain. Preheat oven to 375 degrees. Coat a 9 x 13-inch baking dish with cooking spray. Stir tomato sauce, corn, enchilada sauce, chili powder, cumin, salt, and pepper into meat mixture; bring to a boil. Reduce heat to medium, and cook uncovered five minutes, stirring occasionally. Place half of tortillas in bottom of baking dish. Spoon half of beef mixture over tortillas; sprinkle with one cup cheese. Repeat layers with remaining tortillas and beef mixture. Bake ten minutes. Sprinkle with remaining cheese; bake an additional five minutes or until cheese is melted.