- 3 tablespoons vegetable oil
- 8 corn tortillas, halved
- 1 small onion, chopped
- 2 cloves garlic, minced
- Pinch cayenne pepper
- 1 pound ground beef
- Kosher salt
- 1 (15-ounce) can crushed tomatoes
- 2 (4.25-ounce) cans chopped green chiles
- 1 cup frozen corn
- 1/2 cup chopped fresh cilantro
- 1 cup shredded mozzarella
Preheat oven to 400 degrees F. Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, add the tortillas and cook, flipping a few times, until golden, about 3 minutes per batch. Remove with tongs and transfer to a paper towel-lined plate to drain.
Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the garlic and cayenne and cook 30 seconds. Add the beef and 1/4 teaspoon salt and cook, breaking up the meat, until browned, about 4 minutes. Stir in the tomatoes, chiles, and corn. Bring to a simmer and cook until slightly thickened, about 3 minutes. Season with salt if necessary. Remove from heat and stir in the cilantro.
Arrange half of the tortillas in the bottom of a 9-to-10-inch pie plate. Top with half of the meat mixture, then half of the cheese. Repeat with the remaining tortillas, meat, and cheese. Cover loosely with foil and bake until the cheese melts, about 10 minutes. If desired, remove foil and broil for a few minutes to brown the cheese.