Preheat the oven to 350°F. Cook the ground beef in a large skillet over medium-high heat until browned, breaking it into small crumbles as it cooks. Drain excess grease.

Stir in the taco seasoning and cook for 2 to 3 minutes. Add the corn, enchilada sauce, refried beans, and green chiles. Stir until combined and simmer for about 5 minutes.

Lightly grease a 9×13-inch baking dish. Arrange half of the tortilla pieces across the bottom, overlapping as needed. Spread half of the beef mixture over the tortillas and sprinkle with half of the shredded cheese.

Add the remaining tortilla pieces, then spread over the rest of the beef mixture. Finish with the remaining shredded cheese.

Bake uncovered for about 20 minutes, or until the casserole is hot throughout and the cheese is fully melted with lightly browned spots.

Let the casserole rest for 5 to 10 minutes before cutting or scooping. Top with chopped green onions if desired and serve with your favorite burrito toppings.