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Preparation of Cooking Equipment and Initial Heating: Activate the oven, setting it to a temperature of 375 degrees Fahrenheit (190 degrees Celsius). Using culinary spray, uniformly coat a 9×13-inch baking dish.
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Meat Cooking Process: Place ground beef in a skillet and heat over a medium flame. Continuously stir until the beef is thoroughly browned, approximately 5 to 7 minutes.
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Incorporation of Vegetables and Seasoning: To the browned beef, add the frozen corn, black beans, diced onion, minced garlic, and the taco seasoning mix. Continue to cook while stirring for an additional 10 minutes, allowing the flavors to meld. Remove from heat and allow to cool briefly.
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Combination of Casserole Components: In a large mixing bowl, combine the slightly cooled beef and vegetable mixture with about three-quarters of the shredded Mexican cheese blend and all the potato nuggets. Stir the mixture to ensure even distribution of ingredients.
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Assembly of the Casserole: Pour approximately one-third of the enchilada sauce into the base of the prepared baking dish. Transfer the beef, cheese, and potato nugget mixture into the baking dish, spreading it out evenly. Gently press down to form a compact layer. Drizzle the remaining enchilada sauce evenly over the top.
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Baking and Final Cheese Addition: Place the dish in the preheated oven and bake for 40 minutes. Following this, evenly sprinkle the remaining cheese over the top of the casserole and return it to the oven. Continue baking until the cheese has melted and the surface is bubbly, about 5 additional minutes
