• Preheat the oven to 350°F
• Brown and crumble the ground beef in a large skillet until no longer pink.
• Add in the diced onion and allow it to cook with the beef.
• Drain any grease.
• Sprinkle the garlic powder, cumin, red pepper flakes, salt, chili powder, and paprika and stir the seasonings into the beef.
• Pour in the tomato sauce and enchilada sauce and simmer on medium low heat.
• Stir in the ROTEL.
• Add in the drained and rinsed black beans and the super sweet corn.
• Allow the mixture to simmer for abourt 3-5 minutes to allow the flavors to marry. Stir occassionally.
• Remove the mixture from the heat and prepare the casserole dish.

Layering the Ingredients

• Spread half of the Fritos in a 13x9 baing dish.
• Layer the beef mixture evenly over the Fritos.
• Sprinkle the shredded cheddar cheese and the Monterey Jack Cheese on top of the beef mixture. Reserve ¼ cup of each cheese for topping.
• Sprinkle the remaining Fritos on top of the cheese and top with the remaining cheese.
• Bake in the preheated oven for 10 minutes.
• Remove from the oven and topped with chopped scallions, serve.