Tex-Mex Enchilada Casserole

Preheat the oven to 350°F. Grease a 9x13‑inch casserole dish with oil or cooking spray.

In a large skillet over medium heat, add the ground beef, break it up with a spoon, and season with kosher salt, black pepper, and cumin. Cook until browned, about 8–10 minutes.

Add the diced onion to the skillet and cook until softened, about 5 minutes.

Stir in the minced garlic, diced green chiles, corn kernels, black beans, and half of the red enchilada sauce. Cook for an additional 5 minutes, then remove from heat.

Dip six corn tortillas in the remaining enchilada sauce, coating both sides, and arrange them in a single layer on the bottom of the prepared baking dish.

Spread half of the beef‑bean mixture over the tortillas, then sprinkle half of the shredded pepper jack and sharp cheddar cheeses on top.

Dip the remaining six tortillas in the remaining enchilada sauce and layer them over the cheese.

Top with the remaining beef‑bean mixture and the remaining shredded cheeses.

Cover the casserole with foil and bake for 20 minutes.

Remove the foil and continue baking for another 15 minutes, or until the cheese is golden and bubbly.

Allow the casserole to rest for a few minutes, then serve topped with pico de gallo and sour cream, if desired.