Preheat your oven to 350°F (175°C).

In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.

Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent.

Stir in the diced tomatoes, sour cream, cream of mushroom soup, chili powder, cumin, salt, and pepper. Simmer for about 5-10 minutes.

Spread a thin layer of the beef mixture on the bottom of a 9x13 inch baking dish.

Layer the tortillas: Spread about 1/4 cup of the beef mixture onto each tortilla, sprinkle with cheese, roll them up and place seam-side down in the baking dish.

Pour the remaining beef mixture over the rolled tortillas, ensuring they’re well covered.

Sprinkle the rest of the cheese evenly on top.

Cover the dish with aluminum foil and bake for 20 minutes.

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

Allow the casserole to cool for a few minutes before serving.

Garnish with fresh cilantro if desired.