Enchilada Casserole

 1.5 pounds of ground beef OR chicken

1 onion finely chopped

2 cloves garlic

2 cups red enchilada sauce

1 can (15 ounces) black beans, drained and rinsed

1 can (7 ounces) green chilies

12-14 corn tortillas

1 1/4 cup shredded monterey jack cheese

1 1/4 cup shredded cheddar cheese

1 cup canned or frozen corn

sliced olives

1 tsp cumin (more to taste)

Preheat oven to 350 degrees. spray 9x13 inch casserole dish

Brown ground beef in large pan over medium heat. When it is about half way done cooking, add the onion. Cook until beef is browned and the onion is soft. Reduce heat to low and add garlic and cook for one more minuet or so stirring continually. Drain any grease and add most of the enchilada sauce, black beans, green chilies, corn, and olives. Stir to combine. 

Spread 3 tablespoons of reserved enchilada sauce to the bottom of the casserole dish. Layer 1/4 of the tortillas on the bottom, then spread 1/3 of the beef mixture, add 1/4 of the cheeses. Repeat these layers two more times Top with the last layer of tortillas, the remaining enchilada sauce, and the remaining cheese. 

Cover with foil and bake for 30-35 minutes or until the cheese is melted and the casserole is heated through. Uncover pan and bake for 5 more minutes. Once pulled out of the oven, let it rest for 10 minutes before serving. 

Top with avocados, guacamole, sour cream, cilantro, jalalpeno.

***I have used costco rotisserie chicken instead of beef and it works great, however my family prefers this made with beef. I typically eyeball the amount of enchilada sauce because some times it needs more moisture for the tortillas to soak up the flavors.