Beef Enchilada Casserole

Ingredients:

1 tablespoon olive oil
1.5 pounds lean ground beef
1 large yellow onion, chopped
2 cloves garlic, minced
1 packet (1 ounce) taco seasoning
1/2 cup water
2 cans (10 ounces each) red enchilada sauce (mild or medium)
12-15 corn tortillas (6-inch), cut into 1-inch wide strips or triangles
3 cups shredded cheddar cheese or Mexican blend cheese, divided
1/2 cup sour cream (for serving, optional)
Fresh cilantro, chopped (for garnish, optional)
Jalapeño slices (for garnish, optional)

Instructions:

Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
Add the chopped onion to the skillet with the ground beef and cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Sprinkle the taco seasoning over the beef mixture and stir to combine. Pour in the 1/2 cup of water and simmer for 2-3 minutes, allowing the flavors to meld and the liquid to reduce slightly. Remove from heat.
Pour one can of enchilada sauce into the bottom of the prepared baking dish, spreading it evenly to coat.
Arrange about one-third of the corn tortilla strips/triangles over the sauce in a single layer. Don’t worry if there are small gaps; they will soften during baking.
Spoon half of the seasoned ground beef mixture over the tortillas.
Sprinkle one cup of shredded cheese over the beef layer.
Drizzle about half of the remaining enchilada sauce (from the second can) over the cheese.
Repeat the layering: another third of the tortilla strips, the remaining ground beef, another cup of shredded cheese, and the rest of the enchilada sauce.
Top with the final layer of tortilla strips.
Generously sprinkle the remaining one cup of shredded cheese over the top of the casserole.
Cover the baking dish loosely with aluminum foil.
Bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden brown, and the casserole is heated through.
Let the casserole rest for 5-10 minutes before serving. This allows the layers to set, making it easier to slice and serve.
Garnish with fresh cilantro, a dollop of sour cream, and jalapeño slices, if desired. Serve hot.