Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Cook the beef and aromatics: Warm a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned. Drain excess fat if needed. Add diced onion and cook 3–4 minutes. Stir in garlic for 30 seconds, just until fragrant.

Season and sauce: Stir in chili powder, cumin, smoked paprika, salt, and pepper. Add black beans, corn, diced green chiles, and 1 cup of enchilada sauce. Simmer 2–3 minutes to marry the flavors. Taste and adjust seasoning.

Prepare the creamy layer: In a bowl, stir the Greek yogurt (or blitz cottage cheese in a blender until smooth) with a pinch of salt and pepper. This adds protein and a creamy bite without heavy cream.

Soften tortillas (optional): Briefly warm tortillas in a dry skillet or microwave wrapped in a damp paper towel. This keeps them pliable and prevents tearing.

Layer the casserole: Spread 1/2 cup enchilada sauce in the bottom of the dish. Layer 5–6 tortillas, tearing to fit. Add half the beef mixture, dollop and spread half the yogurt mixture, then sprinkle 2/3 cup cheese.

Repeat: Add another layer of tortillas, the rest of the beef, the remaining yogurt, and another 2/3 cup cheese.

Top and bake: Finish with a final layer of tortillas, the remaining enchilada sauce, and the rest of the cheese. Cover loosely with foil (spray the foil with oil to prevent sticking) and bake 15 minutes. Uncover and bake 10–12 more minutes, until the cheese is bubbly and lightly browned.

Rest and garnish: Let the casserole rest 10 minutes so it sets and slices cleanly. Top with chopped cilantro and green onions. Squeeze lime over slices if you like brightness.

Serve: Cut into squares. Add a side salad or steamed veggies to round it out, or a scoop of avocado for healthy fats.