Taco Pie Casserole

Taco Pie Casserole 2 lbs ground beef 1 medium onion, chopped 4 cloves garlic, minced Salt and Pepper to taste 1/2 cup taco seasoning 1 1/2 cup water 1 28 oz can refried beans 1 10 oz can Rotel® 1 7 oz can diced green chilies 1 15 oz can whole kennel corn, drained 15 corn tortillas, warmed up in the microwave for a about 15 seconds. 6 cups cheese, grated (Cheddar or Pepper Jack) Optional: Lettuce Tomatoes Cilantro Green onions Sour cream Preheat oven to 350° and generously spray a 13 x 9 baking dish with non stick spray. Set aside. In a large frying pan, brown ground beef along with the onion, garlic, salt and pepper. Drain grease and return meat back to pan. Sprinkle taco seasoning over meat. Add water, stir, bring to a boil and cook for 10 minutes. In a medium sauce pan, heat refried beans. While the meat is cooking, spread a thin layer of beans on the bottom of the baking dish. Next place 5 tortillas on top of the beans (I cut 3 of them in half and used the halves around the edges then place two whole tortillas in the center). Cover tortillas with a layer of beans. Spoon 1/3 of meat mixture on top of beans. Add 1/3 green chilies over meat. Spoon a couple spoons of Rotel over meat mixture along with 1/3 of the corn; Top with 1/3 grated cheese. Repeat 2 more layers ending with grated cheese. Cover with foil and cook for 60 minutes or until hot and cheese is melted. Remove from oven and when served, top with lettuce, tomatoes, cilantro, and green onions.