Mexican Bake/Fiesta Casserole

One of my favorites, although Jeremy prefers the chicken version (Mexican Chicken Casserole).
A huge plus: this dish can be prepared ahead of time, then popped in the oven on the night you want to serve it.

1 lb. lean ground beef or turkey
1 green bell pepper, chopped
1 red bell pepper, chopped
16 oz. chunky salsa
1 can diced tomatoes, undrained
10 oz. frozen corn
1 can black beans
taco seasoning mix
tortillas
shredded sharp cheddar cheese

Preheat oven to 375 degrees.
Brown meat with peppers in large skillet; drain and return to skillet.
Stir in seasoning mix, salsa, tomatoes, corn, and beans.
Bring to a boil.
Spoon 1 cup meat mixture into 13 by 9 baking dish.
Top with tortillas.
Cover with half of remaining mixture and cheese.
Top with tortillas and meat mixture.
Cover with foil.
Bake 25-30 minutes.
Sprinkle with remaining cheese.
Let stand until cheese is melted.

I love this dish not only because of the taste, but because it contains all sorts of yummy vegetables...meaning I don't have to prepare another side dish just to feel like I'm giving everything a healthy meal - it's a nice one dish wonder.