In a large skillet, cook the ground beef over medium heat until browned, breaking it apart as it cooks. Drain any excess fat.
Stir in the taco seasoning and cook according to the package instructions (typically adding water and simmering for a few minutes).
Once the beef is fully cooked and seasoned, add the black beans, corn, enchilada sauce, and diced tomatoes with green chilies. Stir to combine and let the mixture simmer for about 5-7 minutes, allowing the flavors to meld together.
2. Assemble the Casserole:
Preheat your oven to 375°F (190°C).
In a 9×13-inch casserole dish, layer the bottom with tortilla strips (you can also use whole tortillas, but strips work better for layering).
Spread half of the beef mixture over the tortillas.
Top with a layer of shredded cheese.
Repeat with another layer of tortilla strips, followed by the remaining beef mixture, and finish with the remaining cheese on top.
3. Bake the Casserole:
Cover the casserole dish with aluminum foil and bake in the preheated oven for about 20 minutes.
After 20 minutes, remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly and golden brown.
4. Serve:
Once the casserole is baked, remove it from the oven and let it cool for a few minutes before serving.
Serve with a dollop of sour cream, a sprinkle of chopped cilantro, and sliced green onions on top. Add a few lime wedges for squeezing over the casserole if desired.
