Enchilada Casserole

Heat vegetable oil in a large skillet over medium heat until shimmering. Add onion and 1/2 tsp salt. Saute until softened, about 3 minutes. Add garlic and ground beef. Cook for 5 minutes, breaking up beef into small pieces with a spoon until no longer pink.

Add tomato paste, chili powder, cumin, and cook, stirring constantly, until dark brown, about 30 seconds. Stir in 3/4 cup water, increase heat to high and bring to a boil. Simmer for 2 minutes, mashing beef with a spoon until thick.

Remove from heat and stir in 1/2 cup shredded cheese and pickled jalapeños. Grease a Suvie pan with cooking spray. Arrange 2 tortillas on the bottom of the pan, tearing small pieces off a third tortilla to fill in the gaps. Spoon beef filling over the tortillas.

Arrange remaining 2 tortillas on top of the beef, tearing the rest of the torn tortilla into pieces to fill in any gaps. Sprinkle remaining 1 1/2 cups cheese over the tortillas. Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule.

Bake at 325°F for 35 minutes in bottom zone. Remove pan from Suvie. Let casserole cool for 10 minutes before cutting into slices with a serrated knife. Garnish with cilantro leaves.