Preheat the oven to 350 F.

Heat the ghee in a large skillet over medium heat, and cook the onion, garlic and red bell pepper until softened. Add the ground beef, and cook until the beef is no longer pink, about 10 minutes. Add salt, spices, corn, tomatoes, green chilies and jalapeños to the skillet. Mix well and simmer on medium-low heat for 10 minutes to allow flavors to meld.

Pour ½ cup of red enchilada sauce into the bottom of a 9×13 inch baking dish. Layer half of the torn tortillas over the sauce, followed by half of the ground beef mixture, and half of the cheese. Pour the remaining enchilada sauce over the cheese, and then finish with the remaining tortillas and beef, ending with sprinkling the remaining cheese over the top. Cover the dish with foil, and bake in the preheated oven for 30 minutes. Remove the foil and cook for an additional 5 minutes. Allow to cool for about 10 minutes, and then serve with fresh pineapple salsa and Organic Valley Sour Cream!