- 1 lb ground beef (I always used 93/7 lean beef so I don't have to drain it)
- 1 small-medium onion, chopped
- 1 package taco seasoning
- 5-6 large tortillas
- 1 can enchilada sauce
- Cilantro to taste, chopped
- 2 cups cheddar cheese (or mexican blend)
- Brown your meat over medium-high heat. Drain if needed. Return pan to stovetop and add onion. Saute until soft. (Sidenote, if you use 93/7 lean beef, then don't drain that tiny bit of fat that comes out. You can saute the onion in it). Add water and taco seasoning according to your package directions. (Another sidenote, we like our taco meat to have a tiny bit of sauce, so I add about 1/3 cup more water to the seasoning and it makes a very small amount of sauce. It's almost negligible, but that little bit just makes it taste better to us)
- In a casserole dish (13x9 or other large size), place a tortilla. Spoon the meat into the tortilla and wrap it up. Don't try to do it like a burrito, just fold the sides over and let the top and bottom stay open. I spooned 2 heaping tablespoons on my tortillas, but just eyeball it. The first tortilla will be hard to keep closed, but once you get one next to it, they help keep each other closed. Keep doing this until you run out of meat.
- Pour a can of enchilada sauce over the top of all the enchiladas. Sprinkle your chopped cilantro over the top of that. You could also do black olives (my hubby hates them, but I LOVE them). Top the entire casserole dish with cheese to taste.
- Bake in 375 degree oven for about 20-30 minutes until the enchilada sauce is bubbly and hot and the cheese is melted.
- Top with sour cream and enjoy!