Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain excess fat from the skillet.
Stir in ground cumin, chili powder, smoked paprika, salt, and black pepper; cook for 1 minute to toast the spices.
Add diced tomatoes with their juice and tomato sauce to the beef mixture. Stir well and simmer for 5 minutes to blend flavors.
Lightly grease a 9×13 inch baking dish.
Place one tortilla on the bottom of the baking dish.
Spread one-third of the beef mixture evenly over the tortilla.
Sprinkle one-third of the shredded cheddar cheese over the beef layer.
Repeat layering two more times with tortillas, beef mixture, and cheese, ending with cheese on top.
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from oven and let rest for 5 minutes before serving.
Sprinkle chopped fresh cilantro over the top before serving.