INGREDIENTS

2 lbs. ground beef
1/2 medium yellow onion, diced
2 cloves garlic, minced
2 (1 oz.) packets taco seasoning
4 tablespoons tomato paste
2 (10 oz.) cans Rotel, drained
1 (15 oz.) can whole kernel corn, drained
1 (15 oz.) can black beans, drained
1 tablespoon chili powder
1 (16 oz.) can refried beans
12 corn tortillas
2 cups (8 oz.) Monterey Jack cheese, shredded
2 cups (8 oz.) cheddar cheese, shredded
Salt and pepper, to taste

INSTRUCTIONS

Over medium-high heat in a Dutch oven, brown the ground beef until cooked. Remove beef and set aside. Drain any fat from the pot.
Saute onions in some oil until soft. Add garlic and saute for another 30 seconds.
Add beef back to the pan and add taco seasoning, tomato paste and water according to the taco seasoning packet instructions. Simmer until the water has cooked down.
Add Rotel, corn, black beans, chili powder, salt and pepper to taste and stir to combine. Simmer for 5 minutes until the beef mixture has cooked down a little and flavors are well combined. Do a taste test and adjust seasonings as needed.
Combine the shredded Monterey Jack and cheddar cheese and mix well.
Line the bottom of a 9×13 casserole dish with 6 tortillas, overlapping them to cover the entire surface.
Spread half the refried beans on top of the tortillas, add 1/2 the beef mixture and top with 1/2 of the mixed cheese.
Repeat 6 tortillas -> 1/2 refried beans -> 1/2 meat mixture -> 1/2 cheese layers one more time.
Bake uncovered at 350°F for 30 minutes or until the cheese top has melted.
Let it stand for 10 minutes before garnishing with your favorite toppings. Dish and serve warm.
Enjoy!