Preheat your oven to 350 degrees Fahrenheit.

In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté for about 3 minutes until soft.

Stir in the minced garlic and cook for 1 minute until fragrant, then add the ground beef, breaking it apart with a spoon. Cook until fully browned, about 5–7 minutes.

Once the beef is browned, sprinkle chili powder, cumin, salt, and black pepper over the mixture. Stir well and cook for an additional 2 minutes.

Pour half of the red enchilada sauce into the beef mixture and let it simmer over low heat for 2 minutes.

Spread a thin layer of the remaining enchilada sauce on the bottom of a 9x13 inch baking dish.

Arrange four corn tortillas in the baking dish. Then spoon half of the beef mixture over the tortillas, followed by 1 cup of shredded cheddar cheese.

Repeat the layering with the remaining tortillas, beef mixture, and cheese, topping with the last cup of cheese.

Pour the remaining enchilada sauce over the top, ensuring it covers the layers completely.

Cover loosely with foil and bake for 20 minutes or until cheese is melted and bubbly.

Let the casserole stand for 5 minutes before slicing and serving.