A delicious and easy-to-make layered enchilada casserole perfect for family dinners.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
In a large skillet, cook the ground beef over medium heat until browned.
Break the beef into small pieces for even cooking.
Add the diced onion, minced garlic, and chopped bell pepper to the skillet. Cook until softened.
Stir frequently to prevent sticking.
Stir in the chili powder, cumin, and green chilies. Cook for another 2 minutes.
Adjust spices to your taste preference.
Layer half of the tortillas in the bottom of a greased casserole dish.
Overlap the tortillas slightly to cover the bottom.
Spread half of the beef mixture over the tortillas, followed by half of the enchilada sauce and half of the shredded cheese.
Use a spatula to spread the layers evenly.
Repeat the layers with the remaining ingredients.
Press down gently to compact the layers.
Cover the dish with foil and bake for 20 minutes.
Covering prevents the cheese from over-browning.
Remove the foil and bake for an additional 10 minutes until the cheese is bubbly.
Check frequently to avoid burning.
Let the casserole cool for 5 minutes before serving. Garnish with diced tomatoes and shredded lettuce.
Cooling helps the layers set for easier serving.
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