Tex-Mex Enchilada Casserole

14 corn (or flour) tortillas cut into thirds
1 1/2 pounds ground beef 
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
1 medium red or green bell pepper, cored, seeded and diced
1 large poblano chile, diced
1 jalepano, diced, with seeds
1 cup frozen corn kernels
2 cloves garlic, finely minced
1/4 cup flour
2 tablespoons chile powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 1/2 cups chicken broth
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
Salt and black pepper to taste
2 cups cheddar cheese, shredded
2 cups Monterey jack cheese, shredded
Chopped cilantro, optional
Sour Cream, optional

Preheat oven to 350. 

Lightly coat a 9X13-inch baking dish with nonstick spray and set aside.

Arrange the cut tortillas in a single layer on two large, rimmed baking sheets. Bake the tortillas until slightly crisp, about 15 minutes.

In a large 12-inch nonstick skillet over medium heat, cook the ground beef with salt and pepper, breaking the meat up into bite-sized pieces. Cook, drain, and put meat aside in a bowl. 

Wipe the skillet clean 

In the same skillet over medium heat, add the butter and olive oil and stir in the onion, bell pepper, poblano, jalepano, corn and garlic. Cook until the veggies are softened, 3-4 minutes. 

Stir the flour, chile powder, cumin and coriander into the vegetable mixture. Cook, stirring constantly, for 1-2 minutes. 

Gradually whisk in the chicken broth, whisking constantly. Bring the mixture to a boil and cook until thick, stirring occasionally, about 10 minutes. 

Stir in the beans, lime juice and season with salt and pepper.

Line the bottom of the greased baking pan with 1/3 of the baked tortillas. Layer with 1/3 of the meat and then 1/3 of the veggie/sauce mixture and then sprinkle with 1/3 of the cheeses. Repeat that process again twice more ending with the cheeses.

Bake the casserole until hot and bubbly, about 30-35 minutes. 

Remove from the oven and let sit for 10 minutes or so before serving. 

Garnish with chopped cilantro and sour cream if desired.