Step 1: Prepare the Beef Filling

• Heat a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Add diced onion and minced garlic. Sauté for about 5 minutes until the onion becomes translucent.
• Stir in taco seasoning, salt, and black pepper. Mix well to coat the beef.

Step 2: Make the Sauce

• Add enchilada sauce, tomato sauce, and diced tomatoes to the beef mixture. Stir well to combine.
• Bring the mixture to a simmer and let it cook for about 10 minutes until the flavors meld together.

Step 3: Prepare the Tortilla Strips

• Cut the flour tortillas into thick strips (about 1 inch wide). Lightly spray them with cooking oil and bake at 375°F for 5-7 minutes until they become slightly crispy. This will add texture to the lasagna.

Step 4: Layer the Lasagna

• Preheat your oven to 375°F (190°C).
• In a large 9×13-inch baking dish, spread a thin layer of the beef sauce mixture.
• Place a layer of tortilla strips over the sauce.
• Add a layer of black beans, corn, and diced green chilies.
• Spread a layer of sour cream evenly over the mixture.
• Sprinkle a generous amount of shredded Cheddar and Monterey Jack cheese.
• Repeat the layers (beef sauce, tortilla strips, beans, corn, chilies, sour cream, and cheese) until you reach the top of the dish. The final layer should be cheese.

Step 5: Bake the Lasagna

• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
• Let it rest for 10 minutes before slicing to allow the layers to set.