Cooking this casserole is as easy as pie—or should I say, as easy as “pastel,” a nod to the delicious casseroles of my youth.

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, add olive oil and sauté the onions and garlic until fragrant, about 2 minutes.
3. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, approximately 5-7 minutes.
4. Stir in the diced bell pepper, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional 3 minutes until the spices are well incorporated.
5. Mix in the drained diced tomatoes and let the mixture simmer for another 5 minutes. Taste and adjust seasoning if needed.
6. Transfer the beef mixture into a greased 9×13 inch baking dish.
7. Evenly spread the sour cream over the top, then sprinkle with shredded cheddar cheese.
8. Garnish with sliced jalapeños if you like a bit of heat.
9. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden brown.
10. Remove from the oven and sprinkle with fresh cilantro before serving.

As you prepare this dish, remember the joy of cooking is in the journey as much as the destination. Each step is an opportunity to infuse a bit of love into your meal.