1cupcorn kernelsthawed from frozen, or freshly cooked
16oz.salsayour choice of salsa; we use medium heat
126-inchcorn tortillasyou can also use flour tortillas if preferred
20oz.hatch chilesfive 4 oz. cans of diced chiles
1lb.Mexican blend cheeseshredded
chopped green onions and fresh tomatoes for garnish
Preheat oven to 350°F. Grease a skillet with cooking oil and place over medium heat on the stove. When hot, add 2 lbs. ground beef and cook until all beef is broken up and browned.
Combine ground beef with 1¼ oz. packet taco seasoning, ¾ cup water, and 1 cup chopped green onions. Stir in 16 oz. salsa and 1 cup corn kernels.
Spray 9 by 13-inch baking dish with non-stick spray. Layer corn tortillas along the bottom.
Top with ⅓ of the diced hatch chiles, ground beef mixture, Mexican cheese blend, and enchilada sauce.
Repeat the layers twice in that order, then top everything off with your remaining cheese.
Cover with foil and bake at 350°F for 45 minutes. Then, remove foil and bake another 10 minutes.
Allow Mexican ground beef casserole to sit loosely covered with foil for 10-15 minutes before serving. Top with green onions and fresh diced tomatoes. Serve and enjoy!
To make ahead of time, prepare the ground beef mixture with taco seasoning, water, and green onions as instructed. Store beef mixture for up to 4 days. Do not add the salsa or corn until ready to bake. Then, assemble as instructed, bake, and enjoy!