Beef Enchiladas

Ingredients

• 1 lb (450g) ground beef, 80/20
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 packet of taco seasoning
• 8-10 corn tortillas
• 1 cup of shredded cheddar cheese
• 1 can of red enchilada sauce
• 1 can of diced tomatoes
• 1/4 cup of chopped fresh cilantro
• Salt and pepper, to taste
• 2 tablespoons of olive oil
• 1 teaspoon of cumin

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Add the ground beef to the skillet, breaking it up with a spoon as it cooks. Brown the beef well, about 5-7 minutes.
5. Drain the excess fat from the skillet and add the taco seasoning, cumin, salt, and pepper. Stir to combine.
6. Add the diced tomatoes to the skillet and stir to combine. Bring the mixture to a simmer and let cook for a few minutes, until the flavors have melded together.
7. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.
8. To assemble the enchiladas, lay a tortilla flat and spoon some of the beef mixture onto the center of the tortilla. Sprinkle with cheese and roll the tortilla up. Place the rolled tortilla seam-side down in a baking dish. Repeat with the remaining tortillas and beef mixture.
9. Pour the red enchilada sauce over the rolled tortillas and sprinkle with additional cheese. Cover the dish with aluminum foil and bake for 25-30 minutes, until the cheese is melted and bubbly.