Step 1

Preheat oven to 350 degrees F.

Step 2

Grease a 9″x13″ (2-quart) casserole dish with olive oil or use olive oil cooking spray.

Step 3

Cover the bottom of casserole dish with six corn tortillas, slightly overlapping. You will use the other six for the second layer.

Step 4

Heat beans in a microwave-safe bowl for 30 seconds and stir to make them easier to spread. Spread half the can of fat free refried beans over the tortillas using a rubber spatula or spoon.

Step 5

Brown ground beef in a skillet and season with taco seasoning. Spread half the ground beef over refried beans in casserole dish.

Step 6

Sauté onion and peppers in the same skillet over medium heat with chili powder, garlic powder and ground cumin for 3-4 minutes until tender.

Step 7

Add sweet corn, cilantro (optional), and green chiles (optional), cooking another 2-3 minutes.

Step 8

Spread half the vegetable mixture over refried beans in casserole dish, then top with half a cup of red enchilada sauce.

Step 9

Sprinkle three-quarters cup of shredded cheddar cheese over top

Step 10

Repeat exact same layers again with six corn tortillas, the second half of the refried beans, the second half of the beef, the second half of the veggies, another half cup of enchilada sauce, then another three-quarters cup of cheese.

Step 11

Bake in preheated oven for 30 minutes or until cheese is melted and casserole is heated through.

Step 12

Cut into 6-8 equal portions, depending on your needs.

Step 13

For meal prep, divide portions into airtight containers and keep in the fridge up to one week, or the freezer up to one month.