Preheat the oven to 350F. Cook ground beef until brown and no longer pink.
Spread half of the enchilada sauce in the bottom of the dish.
Cook the corn in microwave according to package directions.
Spread half of refried beans on 6 corn tortillas. Place tortillas, bean-side up, over sauce in dish, overlapping to fit.
Stir together remaining enchilada sauce, corn, black beans, spices, salt, ground beef, and undrained tomatoes in a large bowl.
Spread half of beef enchilada mixture over the corn tortillas that are layered in the dish. Then layer with 1 cup of cheese.
Repeat layering – take 6 more corn tortillas and spread with the rest of the refried beans and place as another layer in your 13X9 baking dish. Then layer with the enchilada mixture and remaining shredded cheese.
Bake uncovered for 35 minutes or until hot. The center should be hot and the casserole should be bubbly around edges. Let stand 5 minutes before cutting into 8-12 pieces.
Top off your dish with your favorite enchilada toppings – shredded lettuce, sour cream, avocado, etc.