Preheat your oven to 350°F (175°C).

In a large skillet, cook the ground beef over medium heat until browned, about 5-7 minutes. Drain excess fat.

Add the chopped onion and minced garlic to the skillet, cooking for another 3-4 minutes until the onion is softened.

Stir in the chili powder, cumin, salt, and black pepper, mixing well to combine. Remove from heat.

In a mixing bowl, pour a small amount (about ½ cup) of the red enchilada sauce, spreading it across the bottom of the baking dish.

Warm the corn tortillas in a microwave or on a skillet to make them pliable.

One at a time, fill each tortilla with a portion of the ground beef mixture and a sprinkle of cheese, then roll them up tightly and place seam-side down in the baking dish.

Once all tortillas are filled and arranged in the dish, pour the remaining red enchilada sauce over the top, ensuring all tortillas are covered.

Sprinkle the remaining cheese over the sauce.

Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

Let it cool for a few minutes before garnishing with fresh cilantro, if desired. Serve warm.