Preheat an oven to 375°F.
In a large pan or skillet, heat the olive oil over MEDIUM-HIGH heat, then add the onion. Cook until softened, 4-5 minutes, stirring regularly.
Add the Ground Beef and cook stirring regularly until the beef has browned.
Add the Kosher salt, garlic, cumin, chipotle, and onion powder and stir well. Add the corn, black beans, and diced tomatoes. Turn heat down to MEDIUM and simmer for 10 minutes. Remove from heat.
In a bowl, combine the enchilada sauce and crema, and mix well.
Spray a casserole dish with nonstick cooking spray. Pour about a ¼ cup of enchilada sauce mixture at the bottom to prevent the tortillas sticking.
Layer 2-4 tortillas across the bottom, then top with a layer of the Ground Beef mixture. Use a ladle to spoon over some of the enchilada sauce mix, distributing evenly. Top with another layer of tortillas, then repeat the layers until the casserole is full. You should be able to make 3 to 4 layers. Top with shredded cheese.
Loosely cover the dish with foil (in a tent shape to help prevent the cheese from sticking) then place into the oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
Allow to cool for 5 minutes before serving.
Serve with Mexican rice, beans, or a side salad.
Nutrition information per serving: 439 Calories; 195 Calories from fat; 21.7 g Total Fat (9.4 g Saturated Fat; 7.0 g Monounsaturated Fat); 90.8 mg Cholesterol; 1041.6 mg Sodium; 31.7 g Total Carbohydrate; 3.7 g Dietary Fiber; 28.4 g Protein; 3.4 mg Iron; 631.7 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 7.4 mg Niacin (NE); 0.4 mg Vitamin B6; 2.1 mcg Vitamin B12; 5.1 mg Zinc; 18.2 mcg Selenium; 66.9 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin, and Vitamin B6, Vitamin B12, Zinc, and Selenium . It is a good source of Dietary Fiber, Iron, Potassium, and Choline.