Add the tbsp of oil to the skillet with the flour and on medium heat, slowly whisk in the milk and continue cooking until the sauce is thickened.
1 tbsp vegetable oil, 1 tbsp flour, 1 cup milk
Add the meat mixture, beef broth and Mexi-corn back into the skillet with the sauce.
1/2 cup beef broth, 1 can (11 oz.) Mexi-corn
In a separate bowl, mix the refried beans and enchilada sauce until blended well.
1 cup enchilada sauce, 1 can (15 oz) refried beans
In a deep pie dish, spring-form pan or skillet, layer tortilla, meat mixture, tortilla, bean mixture, tortilla, etc. until the pan is full.
5 flour tortillas
Bake for 20 minutes, then remove from the oven and top with cheese. Return to the oven and bake for an additional 10 minutes, or until heated through and cheese is melted. (30 minutes total bake time)
1 cup shredded cheese
Remove from the oven and allow to set for 5-10 minutes. Garnish with green onions and/or cilantro and serve with sour cream and salsa!
Notes
If the flour mixture isn't thick enough to create a sauce, dissolve 1 tsp of corn starch in 1-2 tsps of cold water and add that corn starch slurry to the sauce. Simmer for a few minutes to thicken.
For lower fat/calories, use ground turkey instead of ground beef or replace the meat with black beans
For less spice, look for mild enchilada sauce. For NO spice, use plain tomato sauce
For extra flavor and a little kick, use Pepper Jack cheese
Toppings: fresh avocado slices, guacamole, Mexican crema, sour cream, olives, green onions, cilantro, salsa, diced tomatoes, pico de gallo