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Preheat the oven to 350°F. In a large skillet, cook the ground beef over medium heat until no longer pink, breaking it into crumbles. Drain the excess grease, then stir in the enchilada sauce and salsa.
Place two tortillas (overlapping as necessary) in the bottom of a greased 13x9-inch baking dish. Cover them with one-third of the meat mixture. Top with 1 cup corn and 1-⅓ cups cheese.
Repeat the layers once, then finish with the remaining tortillas, meat and cheese.
Bake, uncovered, for 30 minutes or until bubbly. If desired, garnish with diced tomatoes, sliced jalapenos, and sour cream.