Beef Enchilada Casserole

I made this up the other day...and it came out quite tasty!! This can be made ahead...if so; you will probably need to cook it abit longer.

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 1  lb ground beef, cooked and drained
• 1  large onion, chopped
• 2 (15 1/2ounce) cans  diced tomato with  jalapenos
• 1 (15 ounce) can  refried black beans with lime juice
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (15 ounce) can corn, rinsed and drained
• 1  teaspoon cumin
• 1 -2  teaspoon garlic, minced
• 2 (10 ounce) cans  red enchilada sauce (1 mild and 1 hot)
• 18  corn tortillas
• 2  cups  mexican shredded cheese

Directions

1. Preheat oven to 350 degrees F. In large skillet cook, hamburger, onion and garlic till hamburger is no longer pink. Drain. Return mixture to the skillet and add the next 6 ingredients. Heat through.
2. Mix enchilada sauces together. In a 9x13 dish add a small amount of the enchilada sauce to slightly cover bottom. Lay 6 tortillas (they will slightly overlap) then add meat mixture and sprinkle with cheese. Repeat again. The final layer will be the last 6 tortillas.
3. Pour enchilada sauce over the entire pan; making sure it gets down the sides. Cover with foil and bake 40 - 45 minutes till heated through. Uncover; sprinkle a little cheese and let stand a few minutes to firm up.