Enchilada Casserole

Instructions

1. Prepare the beef mixture
   In a large skillet over medium-high heat, cook the ground beef and onion until the meat is no longer pink, about 6-7 minutes. Add the garlic and cook for 1 minute more. Drain any excess fat.
2. Create the sauce
   Stir in the enchilada sauce, diced tomatoes with chilies, taco seasoning, black beans, and corn. Bring to a simmer and cook for 5 minutes, stirring occasionally until slightly thickened.
3. Prepare the casserole dish
   Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. Spread 1/2 cup of the beef mixture on the bottom of the dish.
4. Layer the casserole
   Arrange 4 tortillas over the sauce, tearing them as needed to cover the bottom. Top with 1/3 of the remaining beef mixture, 1/3 of the sour cream dolloped across the surface, and 1 cup of cheese. Repeat the layers twice more, ending with cheese on top.
5. Bake the casserole
   Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and beginning to brown.
6. Finish and serve
   Remove from oven and let stand for 10 minutes before cutting. Sprinkle with additional chopped cilantro. Serve with additional sour cream, sliced avocado, or fresh salsa if desired.