Preheat the oven to 350 degrees F. Brown the ground beef with the diced onion and taco seasoning in a large skillet over medium high heat until the beef is browned and the onions are soft (approximately 5-6 minutes).

Pour approximately ⅓ of a cup of the enchilada sauce in the bottom of a 9X13 pan. Then layer the tortillas on top of the enchilada sauce. It’s ok to tear them in half so that they line the bottom of the pan. Then top with approximately half of the beef mixture, approximately ¾ cup of red enchilada sauce and ½ cup of the shredded cheese.
Repeat these layers a 2nd time in the casserole pan. Then top with more corn tortillas, the remaining enchilada sauce and the remaining shredded cheese.

Cover the pan with foil and bake for 20 minutes. Uncover the pan and bake for an additional 5-10 minutes. Let the casserole sit at room temperature for 5-10 minutes to sit. Top with the fresh cilantro. Then cut, serve and enjoy!