Step 1

Brown ground beef in a *12″ cast iron skil­let.  Drain and set aside.

Step 2

Make enchi­la­da sauce, if you are mak­ing home­made, instead of using canned.

Step 3

Arrange 6 corn tor­tillas in the bot­tom of an ungreased *9x13 bak­ing pan.  (There will be some overlap.)

Step 4

Driz­zle 1 1/2 cups of enchi­la­da sauce over the tor­tillas and use a *pas­try brush or spat­u­la to spread it out evenly.

Step 5

Sprin­kle 1/2 of the browned and drained ground beef over the sauce.

Step 6

Dis­trib­ute 1/2 of the frozen corn ker­nels over the meat lay­er and then 1 1/2 cups of the cheese over the corn.

Step 7

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.

Step 8

For the final lay­er, arrange 6 tor­tillas over the top.

Step 9

Spread the last 2 cups of enchi­la­da sauce over the top and sprin­kle with the final 2 cups of cheese.

Step 10

Bake at 350° for 30–40 min­utes, until it’s bub­bling around the edges and cheese is melted.

Step 11

Remove from oven and cool on a cool­ing rack for 5 — 10 min­utes before cut­ting.  That will let your casse­role set and cut in nice slices.