1.5 cups red enchilada sauce (I used Whole Food’s 365 Organic Red Enchilada Sauce.)
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
sour cream and avocado or guacamole, for serving
Preheat oven to 400 degrees. Grease a 9-inch round baking dish. (If you don’t have a round dish you can use a similar-sized rectangular baking dish.)
Heat skillet over medium heat. Add beef, onion and red pepper to skillet; crumble beef and cook for 12-15 minutes or until beef is cooked throughout.
Stir in corn, cumin, chili powder, garlic powder and salt; cook 2-3 minutes, stirring occasionally, until the corn is heated through and the spices are fragrant. Remove from heat.
Place four of the tortilla wedges in the baking dish. Brush 1/2 cup of the enchilada sauce onto the tortilla. Top with one-half of the beef mixture and 1/2 cup cheese. Top with another four tortillas and brush 1/2 cup of enchilada sauce on top. Top with the other half the beef mixture and 1/2 cup cheese. Top with the remaining four tortilla wedges, 1/2 cup enchilada sauce and 1/2 cup cheese.
Bake at 400 for 20-25 minutes or until cheese is melted and casserole is warmed throughout.
Top with diced tomatoes and green onions.
Serve with sour cream and avocado or guacamole.
Gluten-free: Use corn shells and gluten-free enchilada sauce.