I found this recipe from Cooking On the Ranch...please check out the blog for this yummy original recipe.  It sounded so good I had to try with a few of my own ideas.  I can never leave a recipe alone lol, and made a few changes, I must say the results were yummy and leftovers the next day were delicious.  Thank you Lee Ann, of Cooking On the Ranch for your delicious inspiration.

1-2 tsp. Avocado Oil (to lightly oil a 9x13 in. casserole dish or pan

1 lb. lean ground beef

1 large shallot, diced

2 minced garlic cloves

1/4 cup diced green pepper (I prefer to peel mine, but this is optional)

1 28 oz. can diced tomatoes, drained, and reserve liquid

14 oz. can black beans, rinsed and drained well

2/3 cup frozen corn

Season blend:

1 1/2 Tblsp. chili powder, 1/2 tsp. smoked paprika, 1 tsp. cumin, 1 tsp. garlic powder

1 cup yogurt

1/4 cup chopped cilantro including the stems

1/2 cup of grated cheddar cheese (use smallest grate on the box grater)

12 corn tortillas

grated cheddar cheese

salsa

Add seasonings to a small bowl, mix to combine and set aside.

To another bowl, add the yogurt, grated cheddar cheese and chopped cilantro.  Mix well and place in fridge until needed.

Heat up a dutch oven or 3 quart frying pan.  On low medium heat, add in the ground beef to brown breaking up with a spoon.  Once it starts to brown add in the green pepper, shallot, minced garlic, and season blend, continue to saute about another 5 minutes.  Season with salt to taste.

Pour in the tomatoes and 1/2 cup of reserved juice, the black beans, and corn.  Turn the heat to minimum and continue to saute another 15 minutes.

Preheat the oven to 350 degrees.

Remove from heat, and ladle in a cups worth of meat/sauce to a 9 by 13 casserole pan that has been lightly oiled with Avocado oil.  Place down 6 corn tortillas, it is ok if they slightly overlap and come up the sides a bit.  Add a layer of meat sauce to the tortillas and then evenly spread on the yogurt mixture.

Add another layer of tortillas, meat sauce and then cover with grated cheddar cheese and dollops of salsa.  (I actually made an error and covered the dish in another layer of tortillas and then added a good layer of cheddar cheese and dollops of salsa hoping it would work.  It was great!)

Cover the dish with aluminum foil and bake 25-30 minutes.  Allow to rest 5-10 minutes and serve with extra salsa and extra chopped cilantro.