Preheat the oven to 350 degrees Fahrenheit and lightly spray a large 13” x 9” casserole dish with cooking spray.

Heat the avocado oil (or olive oil or canola oil) in a large skillet over medium-high heat and add the chopped onion. Sauté for a few minutes, until the onion begins to soften.

Add the ground beef to the skillet and use a spatula (I use a rubber spatula) to break the beef into small pieces. Brown ground beef until it is mostly cooked through, then drain the fat (if desired). Add the minced garlic, chili powder and broth (or water) and allow the mixture to come to a full boil. Cook, stirring occasionally, until most of the liquid has evaporated.

While the beef is cooking, you can grate the cheese and begin preparing the enchilada casserole.

Spread ¼ cup of enchilada sauce on the bottom of the prepared baking dish so that it is evenly distributed.

Layer four tortillas on top of the sauce. It’s okay if they overlap slightly.

Spread half of the spiced ground beef mixture evenly over the tortillas, followed by ½ cup of enchilada sauce and ⅓ of the grated cheese.

Create another layer of tortillas over top of the first layer. Spread ½ cup of enchilada sauce over the new tortillas, followed by the remaining meat mixture and another third of the grated cheese.

Place the remaining tortillas over top of the second enchilada layer. Spread the remaining sauce over the corn tortillas evenly, followed by the rest of the grated cheese.

Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the cheese has melted and is bubbly.

Allow the beef enchilada casserole to cool for at least 10 minutes before serving. Note that the casserole will not slice as well while it is still piping hot, so if you’re looking for clean slices, wait until the casserole has cooled to room temperature. I don’t mind if the casserole appears messy, so I serve it about 10 minutes after it comes out of the oven.

Top the enchilada casserole with any of your favorite toppings, such as sour cream (or Greek yogurt), diced avocado, diced tomatoes, fresh cilantro, and chopped red onions. Guacamole is an excellent topping option too.

Wrap the casserole dish in aluminum foil and store for up to 3 days in the refrigerator. After 3 days, move any remaining enchilada casserole to an airtight container and store for up to an additional 4 days.