Classic Red Enchilada Casserole

1Preheat your oven to 375°F (190°C).

2Heat the vegetable oil (1 tablespoon) in a large skillet over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 3-4 minutes.

3Add the minced garlic (2 cloves) and cook for another 30 seconds until fragrant.

4Add the ground beef (1 pound) to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes.

5Season the beef with ground cumin (1 teaspoon), chili powder (1 teaspoon), salt, and pepper. Stir well to combine and cook for an additional minute. Remove from heat.

6Lightly grease a 9x13 inch baking dish with cooking spray or a little oil.

7Spread about 1/2 cup of the red enchilada sauce (2 cups) evenly on the bottom of the baking dish.

8Place a layer of 4 corn tortillas (12) over the sauce, overlapping slightly if needed.

9Spread one-third of the cooked ground beef (1 pound) evenly over the tortillas.

10Drizzle about 1/3 cup of red enchilada sauce (2 cups) over the beef layer.

11Sprinkle 1 cup of shredded cheese evenly over the sauce and beef.

12Repeat the layering process two more times: tortillas, beef, sauce, and cheese.

13If using, sprinkle sliced black olives (½ cup) on the top layer of cheese.

14Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.

15Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

16Remove from the oven and let the casserole rest for 5 minutes before serving.

17Garnish with chopped fresh cilantro (¼ cup) and serve with sour cream (½ cup) on the side.