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Preheat the oven to 350°F.
Stack the tortillas, then cut them into four equal triangles and set aside.
In a 10-inch cast-iron skillet cook the ground beef over medium heat until no pink remains, 5 to 7 minutes. Drain the grease into a separate bowl and discard it in a sealed container in the garbage can.
Add the enchilada sauce to the drained ground beef in the skillet. Stir until fully combined. Then gently fold in the tortilla triangles. Distribute them as evenly as you can, but it’s okay if a few are lumped together. Top with the shredded cheese.
Bake until the cheese is melted and browning around the edges, 15 to 20 minutes. Add any toppings you like and enjoy! Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave in 20-second increments until warmed through, being careful not to overheat. Love the recipe? Leave us stars and a comment below!