Instructions

• Preheat the oven to 375°F (190°C).
• Heat 2 tablespoons olive oil in a skillet over medium-high heat.
• Add 1 red onion, chopped, and sauté 3–4 minutes until softened.
• Add 1 pound ground beef (lean) and cook until no longer pink, breaking it up as you go.
• Stir in 2 tablespoons Mexican seasoning (low sodium), remove the skillet from heat, and set the beef mixture aside.
• In an 8×8 baking dish, spread 1/2 cup enchilada sauce (low sodium) evenly over the bottom.
• Layer 4 corn tortillas (4") over the sauce, overlapping as needed to cover the bottom. Spread half of the beef mixture over the tortillas, then sprinkle 1 cup shredded cheese (Mexican blend) evenly over the beef.
• Add a second layer: place the remaining 4 corn tortillas, spread the remaining beef mixture over them, sprinkle the remaining 1 cup shredded cheese, and spread the remaining 1/2 cup enchilada sauce over the top.
• Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly.
• Let the casserole cool for 10 minutes before cutting and serving.