Preheat your oven to 375°F to ensure even baking.

In a large skillet, cook ground beef, chopped onion, and minced garlic over medium heat until the beef is browned and onions are soft, about 7 minutes.

Stir in chili powder, ground cumin, salt, and pepper until evenly coated, then stir in enchilada and tomato sauces and simmer for 5 minutes until slightly thickened.

Lightly grease a 9×13-inch baking dish with cooking spray or oil.

Place one tortilla in the dish, spoon one-third of the beef mixture over it, sprinkle with cheese, and repeat for three layers.

Cover with foil and bake at 375°F for 20 minutes, then remove foil and bake an additional 5 minutes until cheese is bubbly and lightly golden.

Let the casserole rest for 5 minutes to set, then garnish with chopped cilantro, sliced olives, sour cream, and avocado.