Easy Enchiladas

1 lb. lean ground beef1/2 tsp. salt1/4 tsp. pepper1 med. onion, chopped (1/2 cup)1 (16-oz.) container reduced-fat sour cream (2 cups)1 (15-oz.) can yellow and white corn, drained2 c. shredded Mexican 4-cheese blend (8 oz.)8 (8-in.) flour tortillas1 (10-oz.) can hot enchilada sauce1 (10-oz.) can mild enchilada sauceHeat oven to 350°F. Sprinkle beef with salt and pepper. Cook beef and onion in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in sour cream and corn.

Sprinkle 1 cup of the cheese in bottom of ungreased rectangular baking dish, 13 x 9 x 2 inches. Spoon about 1/2 cup beef mixture onto each tortilla; top with a few drops hot enchilada sauce. Roll tortilla around filling; place seam side down on cheese in baking dish. Pour remaining hot and mild sauces over enchiladas. Sprinkle with remaining 1 cup cheese.

Bake uncovered about 15 minutes or until cheese is bubbly. Makes 8 enchiladas.

(Betty Crocker's Quick & Easy Cookbook)