Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

In a large skillet over medium heat, cook 1 pound of ground beef until browned, about 5–7 minutes.

Add 2 tablespoons of taco seasoning and ¼ cup of water to the skillet and stir for 2–3 minutes.

Stir in 1 can of diced tomatoes, 1 can of kidney beans, and 1 cup of frozen corn, simmer for 5–7 minutes.

Spread a small amount of the beef mixture across the bottom of your greased baking dish.

Place a layer of flour tortillas over the beef mixture, tearing them as necessary.

Spread half of the remaining beef mixture over the tortillas, followed by dollops of ¾ cup sour cream.

Sprinkle ½ cup of shredded cheddar cheese on top.

Continue with another layer of tortillas, then top with the remaining beef mixture, another ¼ cup sour cream, and another ½ cup of cheese.

Finish with a final layer of tortillas and sprinkle with the last ½ cup of shredded cheddar cheese.

Cover with aluminum foil and bake for 25 minutes.

Remove the foil and bake uncovered for an additional 10–15 minutes.

Let rest for 10 minutes before slicing and garnish with fresh cilantro if desired.