Black Bean & Corn Enchilada Casserole

I love me some Mexican food. Do you think there are really people who don’t like? If so, I don’t want to know them.
This easy enchilada casserole is not only delicious, but it can be made ahead of time and then thrown in the oven when you’re ready to eat.
What You Need:
-1 10oz. can of medium enchilada sauce (you could also use mild or hot)
-1 8oz. can tomato sauce
-1 can sweet corn (drained)
-1 can black beans
-Half pound of ground beef
-8 large soft flour tortillas
-2 cups shredded cheddar cheese
-2 tbsp. taco seasoning

What To Do:
1. In a large skillet, cook the ground beef throughly and drain the excess grease.
2. Return the cooked beef to the skillet and stir in taco seasoning and water. Bring to a boil and stir until liquid has cooked away.
3. On medium heat, add the enchilada and tomato sauce to the seasoned beef. Stir throughly. 
4. Add can of corn (drained) and half a can of black beans (do not drain). This recipe is pretty forgivable so you can add more or less of the corn and beans depending on your preference. I don’t love black beans so I didn’t add the entire can. Mix well.
5. While the mixture is simmering, tear flour tortillas into small pieces and line the bottom of a greased 9×13 inch baking pan.
6. Place 1/2 cup of cheese on top of the tortillas followed by a layer of the beef mixture. 
7. Repeat in layers topping the final layer with cheese. I usually end up with about 3 layers.
8. Bake at 350 degrees for 30-35 minutes until the cheese is melted and golden brown. Serve sour cream, salsa, lettuce, etc.
*Sorry about the quality of photos. If you didn’t know this happened to our nice camera. 

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