Cooking Instructions

• Preheat your oven to 350°F (175°C).
• In a large skillet over medium heat, brown the ground beef. Drain excess fat.
• Stir in the diced onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
• Add chili powder, cumin, salt, and black pepper to the beef mixture, stirring to combine.
• Add the black beans and corn to the skillet, mixing well. Pour in half of the enchilada sauce and stir to combine.
• Spread a thin layer of the remaining enchilada sauce on the bottom of a 9x13 inch baking dish.
• Place four tortillas over the sauce, slightly overlapping as needed.
• Spoon half of the beef mixture over the tortillas, spreading it evenly.
• Sprinkle one cup of shredded cheese over the beef mixture.
• Add another layer of tortillas, the remaining beef mixture, and another cup of cheese.
• Place the last four tortillas on top and pour the remaining enchilada sauce over them. Top with the remaining cheese.
• Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
• Let the casserole cool for a few minutes before slicing. Garnish with fresh cilantro if desired.