Enchilada Casserole

Ingredients

• 1 pound ground beef (lean)
• 1 teaspoon cumin 
• 1 teaspoon garlic powder 
• 1 teaspoon chili powder 
• 1/4 teaspoon paprika 
• ¼ teaspoon salt
• 1 10-oz can enchilada sauce
• ½ cup medium rotel
• 1/2 can of Hormel chili with beans 
• 12 white corn tortillas
• coconut oil 
• ¼ cup fresh cilantro, chopped, divided
• 1 cup shredded Mozzarella cheese
• sour cream and lime wedges, for serving. You can also add olives and avocados.

Instructions

1. Preheat the oven to 350ºF.
2. Heat a large skillet over medium-high heat and add the ground beef. Cook, stirring and breaking up the beef, until the beef is browned and cooked through. Add in all seasonings. Drain any fat, if needed.
3. Add the enchilada sauce, rotel & chili and bring to a boil. Cook for 4-5 minutes.  Remove from the heat.
4. Fry tortillas in coconut oil and then begin to layer them in the dish.  Add half of the beef mixture, then sprinkle half of the cheese over the top. Top with enchilada sauce. Sprinkle 2 tablespoons of the chopped cilantro on top. Repeat the layers, using the remaining tortillas, beef and then cheese.
5. Bake until the cheese is melted and bubbly, about 10-15 minutes. Sprinkle the remaining cilantro over the top before serving. I added a bit of the tensing rotel to the top.

Enjoy!