Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish; a white dish looks especially pretty with the red sauce and golden cheese.
Place a large skillet over medium-high heat. Add the ground beef and break it up with a spoon as it cooks. Cook until the beef is no longer pink and any liquid has mostly cooked off, about 7–10 minutes.
Ground beef browning in a skillet on the stove
Season the cooked beef with the salt if using, then pour in the enchilada sauce. Stir well so all the meat is coated and the mixture is evenly saucy. Turn off the heat and let it sit while you get the tortillas and cheese ready.
Lay 5–6 corn tortillas in the bottom of the prepared baking dish, tearing a few if needed so you have a fairly even layer covering most of the surface.
Spoon half of the beef and sauce mixture over the tortillas, spreading it out to the edges. Sprinkle with about half of the shredded cheddar cheese, making a generous, even layer.
First layer of casserole assembled with tortillas beef and cheese
Add a second layer of corn tortillas over the cheese, again tearing as needed to mostly cover the surface. Top with the remaining beef and sauce mixture, spreading it evenly. Finish with the rest of the shredded cheddar cheese, covering the top well so it melts into a bubbly, golden blanket.
Cover the baking dish loosely with foil, tenting it slightly so it doesn’t stick to the cheese. Bake in the preheated oven for 15 minutes, then remove the foil and bake another 10–15 minutes, or until the casserole is hot all the way through and the cheese on top is melted and starting to brown around the edges.
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