1. In a skillet over medium-high heat, cook the ground beef with salt and minced onion until browned. Drain any excess fat.

2. Stir in taco seasoning and 1/2 cup water. Simmer until the mixture thickens.

3. Add black beans, corn, refried beans, and salsa. Mix thoroughly and set aside.

4. Preheat the oven to 350°F. Grease a 9×13 baking dish with non-stick spray.

5. Spread half of the tomato sauce on the bottom of the dish.

6. Place two tortillas over the sauce, covering as much surface as possible.

7. Layer half the meat mixture over the tortillas, then sprinkle with 1 cup of cheese.

8. Repeat the layer: tortillas, remaining meat mixture, and another 1 cup of cheese.

9. Add the last two tortillas, pour the remaining tomato sauce on top, and spread it evenly.

10. Finish with the remaining 2 cups of shredded cheese.

11. To Bake Immediately: Cover and bake at 350°F for 45 minutes. Remove the cover and bake for another 15 minutes. Broil for 2-3 minutes if needed to melt cheese.

12. To Freeze: Cover, label, and freeze for up to 6 months.

13. To Reheat: Thaw in the fridge overnight. Bake covered at 350°F for 45 minutes, then uncovered for 15 minutes.

14. For Meal Prep: Bake fully, cool, then chill in the fridge. Cut into portions and store in containers. Reheat in the microwave for 1-2 minutes if thawed or about 4 minutes from frozen (start at 50% power).