Preparation Steps

• Preheat oven to 375 F. Lightly grease a 9x13 inch baking dish.
• Heat olive oil in a large skillet over medium-high heat. Add ground beef and diced onion; cook, breaking up meat, until beef is browned and onion is softened, about 6 to 8 minutes. Drain excess fat if needed.
• Stir in minced garlic, taco seasoning, salt, and pepper; cook 1 minute until fragrant.
• Pour in 2.5 cups of the enchilada sauce (reserve 0.5 cup for topping), then add black beans, corn, and diced green chiles. Simmer 3 to 5 minutes to thicken slightly. Off heat, stir in lime juice and chopped cilantro.
• Warm tortillas briefly (microwave 30 seconds covered with a damp paper towel) to prevent cracking.
• Spread 0.25 cup of the reserved enchilada sauce in the bottom of the prepared baking dish. Arrange 6 tortillas in a single overlapping layer.
• Spoon half of the beef mixture over tortillas and spread evenly. Sprinkle with 1.5 cups shredded cheese.
• Add the remaining 6 tortillas, top with the rest of the beef mixture, drizzle the remaining reserved sauce over the top, and sprinkle with the remaining shredded cheese.
• Cover tightly with foil and bake for 20 minutes. Uncover and bake 10 to 15 minutes more, until the cheese is bubbly and lightly browned.
• Let rest 10 minutes to set. Top with crumbled cotija, extra cilantro, diced avocado, and dollops of sour cream. Slice and serve.