Enchilada Casserole: Perfect for the Fall

1 pound ground beef
2 cans (or homemade) enchilada sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 small yellow onion, diced
3 garlic cloves, minced
1 can diced green chiles
1 can beans
2 cups corn, canned or frozen
12 corn tortillas
1 1/2 cups shredded pepper jack cheese
1 1/2 cups shredded cheddar cheese

Preheat the oven to 350°F. In a large skillet over medium heat, brown the ground beef and season with salt and pepper. Add the diced onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute, until fragrant. Add the green chiles, beans, corn and half of the enchilada sauce. Cook until heated through, then remove from the heat.

Dip 6 tortillas into the remaining enchilada sauce and arrange them in a single layer in the bottom of a 9x13-inch baking dish. Spread half of the beef mixture over the tortillas and top with half of the pepper jack and cheddar cheeses. Repeat the layers with the remaining tortillas, beef mixture and cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.