Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, cook the ground beef, chopped onion, and minced garlic until the beef is browned and the onion is soft, about 7-8 minutes. Drain excess fat.
Add the diced tomatoes with their juice, tomato sauce, ground cumin, chili powder, dried oregano, salt, and black pepper to the skillet. Stir well to combine and simmer for 10 minutes, stirring occasionally.
Spread a thin layer of the beef mixture evenly in the bottom of a 9×13 inch baking dish.
Place two tortillas over the beef mixture to cover the bottom layer.
Spread one-third of the remaining beef mixture over the tortillas.
Sprinkle one-third of the shredded cheddar cheese over the beef mixture.
Repeat layering two tortillas, one-third of the beef mixture, and one-third of the cheese two more times, ending with cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes.
Sprinkle chopped fresh cilantro over the top before serving.