Heat a skillet over medium-high heat with olive oil. Add the chopped onion and cook until translucent, about 3 minutes, until fragrant. Add ground beef to the skillet and cook until browned, about 6-8 minutes, breaking it apart with a spoon. Stir in taco seasoning and a little water (as per seasoning instructions), simmer until mixture thickens, about 3 minutes. Remove from heat and set aside.
1 lb ground beef, 1/2 cup chopped onion
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread a thin layer of the cooked beef mixture evenly at the bottom of the dish. Place three tortillas over the beef layer, overlapping slightly if needed. Spread half of the diced tomatoes over the tortillas, then sprinkle with a third of the shredded cheese.
8 small flour tortillas, 1 can (14.5 oz) diced tomatoes, 1 cup shredded cheddar cheese
Repeat the layering process: spread remaining beef mixture over the first layer, add another three tortillas, followed by the rest of the tomatoes and cheese. Finish with a final layer of tortillas topped with the remaining cheese. Cover loosely with aluminum foil to prevent burning.
1 lb ground beef, 8 small flour tortillas, 1 can (14.5 oz) diced tomatoes, 1 cup shredded cheddar cheese
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown around the edges. Remove from oven, uncover, and let sit for 5 minutes to set.
Garnish with dollops of sour cream and additional toppings as desired. Slice into squares and serve warm, showcasing the layered textures and melted cheese on top.
1 cup sour cream
