• Lightly spray 9 x 13 pan with non-stick cooking spray.
• In a large skillet, brown the ground beef until no longer pink. Add the taco seasoning, minced onion, garlic powder, salt and 2/3 cup water. Stir to mix, bring to a boil, then simmer until water is evaporated. Stir occasionally while cooking. Remove from heat. To the meat mixture, stir in black beans, corn and salsa. Set aside.
• Pour 1/3 of the enchilada sauce in bottom of foil pan, spreading out with a spoon to cover. Lay 2 tortillas over the sauce, overlapping the edges to fit. Spoon over 1/2 of the beef mixture, then sprinkle over 1 cup of the cheese. Lay 2 more tortillas over cheese, overlapping to fit. Spread with another 1/3 of the sauce, then remaining meat mixture and 1 cup of cheese.
• Add the final layer by laying remaining two tortillas over the cheese, then spread remaining sauce over the tortillas and sprinkle on remaining 1 cup of cheese.
• Cover pan tightly with aluminum foil lid or piece of foil. Label then wrap entire pan tightly in plastic. Freeze for up to 3 months. Thaw overnight in refrigerator before baking.

To Bake Right Away:

• Preheat oven to 350°F/180°C. Place foil covered pan on center rack of oven and bake for 50 to 60 minutes until heated thru, edges are bubbling and cheese is melted.

To Bake After Frozen:

• Preheat oven to 350°F/180°C. Remove plastic wrapping from thawed meal. Place foil covered pan on center rack of the oven on baking sheet (if using an aluminum pan). Bake for 1 hour to 1 hour and 15 minutes or until heated thru, edges bubbling and cheese is melted.