Celebrate beef month… and Cinco de Mayo all at once!
1-1/2 lbs. ground beef
2 cans (10 oz.) mild enchilada sauce
1 can (15 oz.) black beans, rinsed and drained
1-1/2 c. frozen corn
1 tsp. ground cumin
9 corn tortillas
1-1/2 c. shredded Mexican cheese blend, divided
2 T. chopped fresh cilantro
Heat oven to 350 degrees. Brown ground beef in large nonstick skillet over medium heat 8-10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Grease rectangular glass baking dish. Arrange 3 tortillas, cutting as needed to cover the bottom. Spread 1/4 c. remaining enchilada sauce over tortillas; cover with one-third of the cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over the top.
Cover with foil and bake in 350 degree oven 30 minutes. Remove foil. Sprinkle with remaining 1/2 c. of cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with sprinkled fresh cilantro and any other desired toppings.