- 18 (6″) corn tortillas
- 5 cups homemade enchilada sauce (or canned enchilada sauce)
- 2 lbs lean ground beef, browned and drained
- 5 cups extra sharp Cheddar, Monterey Jack (or a combination of the two), grated
- 1 (10 oz bag) frozen corn
- optional garnishes: sour cream, cilantro, green onions, tomatoes, avocado
- Brown ground beef in a *12″ cast iron skillet. Drain and set aside.
- Make enchilada sauce, if you are making homemade, instead of using canned.
- Arrange 6 corn tortillas in the bottom of an ungreased *9×13 baking pan. (There will be some overlap.)
- Drizzle 1 1/2 cups of enchilada sauce over the tortillas and use a *pastry brush or spatula to spread it out evenly.
- Sprinkle 1/2 of the browned and drained ground beef over the sauce.
- Distribute 1/2 of the frozen corn kernels over the meat layer and then 1 1/2 cups of the cheese over the corn.
- Repeat the entire process, to create a second layer: 6 tortillas, 1 1/2 cup sauce, 1/2 of meat, 1/2 the corn & 1 1/2 cups cheese.
- For the final layer, arrange 6 tortillas over the top.
- Spread the last 2 cups of enchilada sauce over the top and sprinkle with the final 2 cups of cheese.
- Bake at 350° for 30-40 minutes, until it’s bubbling around the edges and cheese is melted.
- Remove from oven and cool on a cooling rack for 5 – 10 minutes before cutting. That will allow your casserole to set and cut into nice slices.
- Serve with your favorite Mexican sides and toppings.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dish, Casserole
- Method: Baked
- Cuisine: Mexican-American