115-ounce canwhole kernel yellow corn,drained and rinsed
115-ounce candiced tomatoes
2tablespoonslime juice(about the juice of 1 lime)
4cupsshredded Monterey Jack cheese
chopped cilantro, cilantro and sour cream,for topping
Preheat oven to 375°F. Grease a 3-quart 13x9-inch baking dish with cooking spray and cut 9 of the corn tortillas in half. Set aside.
In a large nonstick skillet over medium-high heat, add oil, onions and poblanos. Cook until soft, about 5 minutes. Add in garlic and cook until fragrant, about 30 seconds.
Add the ground beef and break up the meat into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 8 to 10 minutes.
Add taco seasoning, black beans, corn, diced tomatoes and lime juice. Stir until fully combined, taste and season with salt and pepper. Remove from heat.
Assemble the casserole by placing 6 tortilla halves and 1 whole tortilla in the baking dish so that the bottom is completely covered. Top with 1/3 of the meat mixture and 1/3 of the shredded cheese. Repeat and make 2 more layers.
Bake for 20 to 25 minutes, until cheese is completely melted. Garnish tomatoes, cilantro and serve with sour cream.
To store, cover baking dish with plastic wrap or place leftovers in an airtight storage container in the fridge for up to 5 days.
To freeze, let casserole cool completely. Transfer leftovers to an airtight freezer-safe storage container and freeze for up to 3 months. Reheat in the microwave on high for 2-3 minutes.