Brown the ground beef in a large skillet over medium-high heat. Drain and return to the skillet. Pour enchilada sauce, diced tomatoes with green chilies, corn, and spices into the skillet. Give everything a good stir with a wooden spoon and simmer for 5 - 10 minutes.
1 lb Ground Beef, 1 10 oz Diced Tomatoes with Green Chiles, 1 11 oz Corn, 2 cups Enchilada Sauce, 1 tsp Cumin, 2 tsp Chili Powder, ¼ tsp Salt, ½ tsp Pepper, ½ tsp Garlic Powder
Spread 1 oz of cream cheese over half of each tortilla and fold in half.
8 8" Flour Tortillas, 8 oz Cream Cheese
Add ½ cup of the meat mixture to the bottom of a 9 x 13 prepared baking dish—layer four tortillas over the bottom of the pan.
Spread ⅓ of the beef mixture over the tortillas. Add the remaining four tortillas and cover with the rest of the beef mixture.
1 ½ cup Colby Jack Cheese
Sprinkle the cheese over the top of the casserole.
Cover and bake for 30 minutes. Remove the cover and bake for 5 minutes or until the cheese is melted and bubbly.
Garnish with green onions and cilantro.
Cilantro, Green Onion
Notes
This casserole makes great leftovers. Just pop what is left in the fridge and rewarm in the microwave for approx. 60 seconds and you'll have lunch in a minute!