Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.

In a large skillet, brown 1 pound of ground beef with half a diced onion and two minced garlic cloves for 5-7 minutes.

Stir in 1 can of enchilada sauce, 1 can of diced tomatoes, and 1 can of black beans, along with 1 teaspoon of ground cumin and chili powder. Simmer for 5 minutes.

Layer 4 corn tortillas at the bottom of the greased baking dish.

Spread half of the beef mixture over the tortillas and sprinkle half of the shredded cheese on top.

Repeat by adding another 4 corn tortillas, the remaining beef mixture, and the rest of the cheese on top.

Bake for 25 minutes until the cheese is bubbly and golden.

Let the casserole rest for 5 minutes before slicing and serve with fresh cilantro if desired.