Preheat your oven to 350°F (175°C).

In a saucepan over medium heat, brown the ground beef until no longer pink. Drain excess fat, then stir in the refried beans. Mix until well combined and heated through. Set aside.

Lightly grease a pie plate or an 8- or 9-inch square baking pan with cooking spray. Pour about 2 tablespoons of enchilada sauce into the bottom of the dish and spread it evenly.

Layer the dish in the following order:

Tortilla

½ cup beef and bean mixture

¼ cup shredded cheese

Repeat until all 6 tortillas have been used. For best results, spread the beef and bean mixture directly onto each tortilla before placing it in the dish—this helps create even layers.

Top the final layer with the last tortilla.

Pour the remaining enchilada sauce into the leftover beef and bean mixture and stir to combine.

Spread this saucy mixture over the top tortilla, making sure to cover the edges.

Sprinkle the remaining cheddar cheese generously on top.

Bake uncovered in the preheated oven for 20 minutes, or until the cheese is bubbly and melted to golden perfection.

Let sit for 5 minutes before slicing and serving.