Ingredients:

  • 1 lb (450g) ground beef (80/20 or leaner)
  • 1 tbsp oil (vegetable, canola, or olive oil)
  • 1 small yellow onion, finely chopped (approx. ½ cup)
  • 2 cloves garlic, minced
  • 1 (1 oz/28g) packet taco seasoning
  • ¼ cup (60ml) water
  • 1 (10 oz/283g) can red enchilada sauce
  • 1 ½ cups (170g) shredded cheddar cheese or Mexican blend cheese, divided
  • 8 small flour or corn tortillas (6-inch diameter)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Heat oil (if using) in a large skillet over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
  3. Add chopped onion and minced garlic to the skillet. Cook for 2-3 minutes, stirring occasionally, until the onion is softened and translucent.
  4. Stir in taco seasoning and water. Simmer for 2-3 minutes, stirring occasionally, until the mixture thickens slightly and the flavors meld.
  5. Briefly warm the tortillas (in a microwave, dry skillet, or oven) to make them more pliable and prevent cracking.
  6. Spoon about 2-3 tablespoons of the beef mixture into the center of each tortilla. Sprinkle with a small amount of cheese (reserving the rest for topping). Roll up tightly and place seam-side down in the prepared baking dish.
  7. Pour enchilada sauce evenly over the rolled tortillas, ensuring they are well coated. Sprinkle the remaining shredded cheese evenly over the top.
  8. Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  9. Remove from oven and let cool slightly. Top with your favorite toppings like sour cream, cilantro, diced tomatoes, and green onions. Serve hot.