Servings: 8

1 Medium onion, chopped 1 Medium onion, chopped
2 Cloves Garlic, pressed 2 Cloves Garlic, pressed
1 lb. Extra Lean Ground Beef 1 lb. Extra Lean Ground Beef
2 T. Low-Sodium Taco Seasoning Mix 2 T. Low-Sodium Taco Seasoning Mix
1 Can (11 oz.) Mexican Corn, drained 1 Can (11 oz.) Mexican Corn, drained
1 Jar (12 oz.) Chunky Salsa 1 Jar (12 oz.) Chunky Salsa
6 Corn Tortillas (10 inch) 6 Corn Tortillas (10 inch)
1 can Non-Fat Refried Beans 1 can Non-Fat Refried Beans
3 T. Water 3 T. Water
1 C. grated reduced-Fat Monterey Jack or Mexican style cheese blend 1 C. grated reduced-Fat Monterey Jack or Mexican style cheese blend
Chopped fresh tomato and chopped fresh green onions for garnish, if desired Chopped fresh tomato and chopped fresh green onions for garnish, if desired

Preheat the oven to 400 degrees
Mist a large skillet with nonstick cooking spray and set over medium heat.  Add the onion and garlic and beef to skillet, breaking up beef and stirring until beef is brown and onions are softened.  Drain the beef mixture.  Stir in the taco seasoning, corn and 1 cup of the salsa and mix well.
In a small bowl, combine the refried beans and water until smooth and spreadable.
To assemble, spray a 9 x 13 inch baking dish with a nonstick cooking spray.  Place 2 tortillas over bottom of the dish.  Cut one tortilla to fill any gaps as layers are assembled.  Spread ⅓  beans evenly over tortillas.  Top with ⅓ beef mixture and ⅓ of the cheese.
Repeat layers one time.  Arrange remaining 2 tortillas over cheese.  Top with remaining beans and beef mixture.
Cover and bake in 400 degree oven until hot about 25 minutes.
Remove foil and top evenly with remaining salsa and cheese.  Bake until cheese is melted, another 5 to 10 minutes.

I serve with green onions and greek yogurt substituting as a sour cream topping.  I serve with green onions and greek yogurt substituting as a sour cream topping.