A delicious and easy-to-make enchilada casserole that's perfect for family dinners.
Preheat your oven to 350°F (175°C).
Always preheat your oven to ensure even cooking.
Grease a 13x9-inch baking dish lightly with butter or cooking spray.
This prevents sticking and makes cleanup easier.
In a large skillet, melt the butter over medium heat.
Use medium heat to avoid burning the butter.
Add the diced onion and minced garlic to the skillet and sauté until tender, about 5 minutes.
Stir frequently to prevent the garlic from burning.
Add the ground beef, chili powder, and salt to the skillet. Cook until the beef is browned and crumbly, then drain any excess fat.
Draining the fat makes the dish less greasy.
Stir in the diced green chilies and set the mixture aside.
Mix well to evenly distribute the flavors.
Layer 6 corn tortillas in the bottom of the prepared baking dish.
Overlap the tortillas slightly to cover the bottom completely.
Spread half of the beef mixture over the tortillas.
Use a spatula to spread the mixture evenly.
Sprinkle 1 cup of shredded cheese over the beef layer.
Distribute the cheese evenly for consistent flavor.
Repeat the layers with the remaining tortillas, beef mixture, and another cup of cheese.
Press down gently to compact the layers.
Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly.
Check halfway through to ensure even cooking.
Garnish with sliced black olives and chopped green bell pepper before serving.
Add a dollop of sour cream or guacamole for extra flavor.
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