Heat oven to 350 F.

In large skillet, brown ground beef; drain grease. Add black beans, chiles with juices, 1 can tomatoes with juices, drained corn, garlic powder, onion powder and taco seasoning.

Open remaining can of tomatoes; take out half and set aside. Add remaining half with juices to beef mixture. Mix well and turn off heat.

In 9-by-13-inch pan, line bottom with six tortillas, slightly overlapping. Cover with 1/3 of beef mixture and top with 2 cups shredded cheese. Repeat with remaining ingredients then top with reserved tomatoes.

Cover pan with foil and bake 30-40 minutes. Garnish with cilantro and serve with sour cream.