Step 1

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

Step 2

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

Step 3

6 corn tortillas in the bottom of an ungreased *9×13 baking pan.  (There will be some overlap.)

Step 4

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

Step 5

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

Step 6

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

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

, arrange 6 tortillas over the top.

Step 9

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

Step 10

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

Step 11

from oven and cool on a cooling rack for 5 – 10 minutes before cutting.  That will allow your casserole to set and cut into nice slices.

Step 12

with your favorite Mexican sides and toppings.