Layered Enchilada Casserole

In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon.

Add the diced onion and bell pepper to the skillet. Sauté with the beef until the vegetables have softened.

Stir in the tomato paste, ground cumin, and all-purpose seasoning. Cook for one minute until fragrant.

Add the diced green chiles and about half of the can of enchilada sauce to the meat mixture. Stir to combine and bring to a simmer.

Preheat your oven to 375°F (190°C). Pour a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish.

Arrange a single layer of 6 corn tortillas over the sauce.

Evenly spread the refried beans over the tortillas.

Top with the entire ground beef mixture, spreading it into an even layer.

Sprinkle about half of the shredded cheddar and Monterey Jack cheeses over the meat.

Add a second layer of 6 corn tortillas.

Pour the remaining enchilada sauce over the top layer of tortillas and spread evenly.

Top with the remaining shredded cheese.

Bake for 25-30 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden.

Let cool for a few minutes, then garnish with fresh cilantro.

Serve warm, with sour cream and hot sauce if desired.