Instructions

1. Preheat the oven to 400°F (200°C)

2. Cook chopped yellow onion and bell pepper on medium-high heat and a drizzle of oil. Sauté for about 5 minutes or until both onion and pepper are halfway cooked. Transfer to the bowl.
3. Add a drizzle of olive oil to the same skillet and add ground beef. Cook until meat is completely done and no longer pink. If there is any leftover fat, drain. To the cooked ground beef, add taco seasoning, stir and add a splash of water, I usually add this 1/4 of the cup because you don't want a sauce, but a slightly moist mixture—transfer the meat mixture to an onion and pepper bowl.

4, To the bowl add black beans and corn. Mix it.

5. Grease a large 10-inch skillet or a baking pan with just a bit of oil and place tortilla, then add meat-veggie mixture, sprinkle a bit of cheese evenly then cover with another tortilla. Keep layering until all the meat-veggie mixture is gone or it also depends on how deep your baking pan/skillet is.

6. Spread a few tablespoons of red enchilada sauce, then evenly add cheese on top. You can use more enchilada sauce if you are going to drizzle a bit over the meat-veggie mixture but it's not necessary.
7. Bake until cheese is completely melted, about 15 minutes.
8. Serve with green salad, Pico de Gallo, and sour cream.