This was a yummy twist on a mexican lasagne.
adapted from ourbestbites
1 pound lean ground beef
1 medium onion, chopped
3-4 cloves garlic, minced
1 packet taco seasoning
1 4-ounce can roasted green chilies, undrained
1 15.5 ounce can diced tomatoes with green chilies
1 1/2 cups corn (either frozen or a 15.5 ounce can of corn, drained)
1 cup enchilada sauce
1 15.5 ounce can refried beans
large (burrito-size) tortillas
12 ounces (3 cups) shredded cheddar, colby jack, or pepperjack cheese (or a combination)
Preheat oven to 350 degrees.
Brown the ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add the onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant. Add the taco seasoning and stir to coat completely, then add the chilies, tomatoes, corn, enchilada sauce, and refried beans. Bring to a simmer then remove from heat.
Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with tortillas. Spread 1 1/2 cups of the mixture on top of the tortillas, sprinkle with cheese, then top with tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese. Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly.