• Spray your casserole dish with nonstick spray, and preheat the oven to 375°F.
• In a large skillet over medium heat, add the ground beef and start to cook, breaking it up as it cooks. Once it's half cooked, add the chopped onion and continue cooking until the beef is browned and the onion is soft.
  2 lbs Ground beef, 1 Onion
• Reduce the heat to low and add the garlic. Cook for another minute, then drain grease.
  2 teaspoons Garlic
• Stir in 1½ cups of the enchilada sauce, the black beans, and the green chiles. Cook for 2 minutes, stirring until combined.
  2½ cups Red enchilada sauce, 15 oz Black beans, 1 small can Green chiles
• Spread 3 Tablespoons of enchilada sauce on the bottom of the casserole dish, then place a layer of tortillas on the bottom, cutting them if desired to fit.
  10 large Flour tortillas
• Top the tortillas with a third of the ground beef mixture, a third of the corn, and a quarter of each type of cheese.
  15 oz Corn, 2 cups Cheddar cheese, 2 cups Mexican blend cheese
• Repeat the layers twice.
• Top with the final layer of tortillas, the rest of the enchilada sauce, and the last of the cheese. Cover tightly with aluminum foil.
• Place the casserole in the oven and bake for 30 minutes. Remove the foil, and bake another 5 minutes, until the cheese is golden and bubbly.

Topping Instructions

• As the casserole bakes, mix together the avocado and lemon juice, then dice the cilantro, jalapeno, and tomato.
  1 medium Avocado, 1 Tablespoon Lemon juice, ½ cup Tomato, Cilantro, 1 Jalapeno
• Allow the casserole to cool for 10 minutes, then top with toppings, plus any additional garnish. Serve, and enjoy!