📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish. Its important to grease the dish, otherwise the casserole will stick.
2. In a large skillet, brown 1 pound of ground beef over medium-high heat. Drain any excess grease. I like to use a leaner ground beef to minimize the grease.
3. Add 1 packet of taco seasoning to the browned ground beef and stir well. Cook for another 2-3 minutes, allowing the flavors to meld together. If you like it spicier, add a pinch of red pepper flakes.
4. Stir in 1 cup of enchilada sauce into the ground beef mixture. Set aside. This sauce gives the beef mixture a nice flavor and moisture.
5. In a separate bowl, shred 2 cups of cheddar cheese. You can also use a Mexican cheese blend if you prefer. Cheese is what really brings this casserole together.
6. Warm 6-8 flour tortillas in the microwave for about 20 seconds to make them more pliable. This prevents them from cracking when layering.
7. Spread a thin layer of enchilada sauce on the bottom of the greased baking dish. This prevents the tortillas from sticking.
8. Arrange a layer of tortillas over the sauce, overlapping them slightly to cover the bottom of the dish. Cut the tortillas to fit if necessary. I like to use kitchen shears for this.
9. Spread half of the ground beef mixture evenly over the tortillas. Sprinkle with one-third of the shredded cheese.
10. Repeat layers: Add another layer of tortillas, followed by the remaining ground beef mixture, and another one-third of the cheese.
11. Top with the final layer of tortillas and spread the remaining enchilada sauce over the top. Sprinkle with the remaining shredded cheese.
12. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the casserole is heated through. Keep an eye on it to prevent burning.
13. Let the casserole cool for a few minutes before slicing and serving. Garnish with your favorite toppings like sour cream, guacamole, or chopped cilantro. Dig in and enjoy! But, be careful, its really hot!