Instructions

1. Preheat oven to 425ºF.
2. I found it easier to start all stovetop cooking at the same time. To do this, you'll need a large pot, a small pot, and a skillet.
3. Add about 2.5 quarts of water to your large pot and place over high heat. The enchilada sauce, coconut milk, and 1/2 C of the dairy free cheddar will go in the small pot over medium-low heat. The ground beef goes in the skillet over medium-high heat.
   
4. - Keep an eye on the water - when it reaches a boil, stir in the noodles then stir just occasionally for 11-12 minutes until it reaches al-dente at which point you can remove from the heat and drain.

   - The sauce needs to be gently whisked fairly often to prevent the cheese from melting into a large mass. It's done when everything is throughly combined into one uniform sauce.

   - The beef needs to be crumbled with a spatula until it is fully cooked. Once cooked, stir in the taco seasoning and remove from heat. A few tablespoons of water can be added to make it easier to stir the seasoning in.
   
   

5. Add drained noodles to the completed sauce and stir to coat (you may need to use the large pot again if the sauce pot is too small).
   
6. Stir the tomatoes, corn, and black beans into the seasoned ground beef.
7. Finally, combine the beef mixture and noodle mixture into a large casserole dish (a 9x13 is perfect) and stir to combine. Top with the remaining 1/2 C shredded dairy free cheddar and bake for 15-20 minutes or until the cheese melts. I like to have crispy edges on my casseroles so I tend to bake them longer but if you don't like that texture, keep the bake time on the lower end of the range - everything's fully cooked and still warm so you really just need to melt the cheese at a minimum.
8. Allow to cool for a few minutes then slice to serve. Top with any of the optional toppings listed in the ingredient section, if desired, and enjoy.