Easy Enchilada Casserole

Preheat the oven to 375 degrees F (190 degrees C) and lightly spray a rectangle baking dish (about 11x8-inch) with Nonstick Cooking Spray (as needed) .

In a large nonstick skillet over medium heat, add Ground Beef (1 lb) . Season with Salt (to taste) and Ground Black Pepper (to taste) , and cook until browned, crumbling it as it cooks.

When the beef is almost done cooking, add Ground Cumin (1 tsp) , Chili Powder (1 tsp) , Simply Organic Garlic Powder (as needed) , Paprika (as needed) , and Cayenne Pepper (as needed) . Toss to evenly coat the beef.

Add Yellow Onion (1) and Jalapeño Pepper (1) to the same skillet. Season with a little salt and pepper. Let it cook for 3-4 minutes and until softened, stirring frequently.

Add the beef back to the skillet, along with Canned Pinto Beans (2 cups) and 1 1/2 cups of the Enchilada Sauce (1 can) . Save the other 1/2 cup for assembling the casserole. Let it simmer for about 2 minutes then remove it from the heat.

Add half of the beef mixture to the bottom of the baking dish followed by 1/2 cup of the Cheese (1 1/2 cups) and Flour Tortillas (2) .

Add the other half of the beef mixture followed by another 1/2 cup of cheese, Flour Tortillas (2) , the other 1/2 cup of enchilada sauce, and top with the remaining 1/2 cup of cheese.

Once done, let the casserole rest for at least 3 minutes before slicing it into square servings. Optionally, top with Lime Wedges (to taste) , Fresh Cilantro (to taste) , Avocados (to taste) , Sour Cream (to taste) , or any of your favorite toppings. Enjoy!