1 lb lean ground beef (93%)
1 tsp canola oil
1/4 cup yellow onion, diced
2 garlic cloves, minced
1 packet taco seasoning
3/4 cup water
black pepper, to taste
10 flour tortillas
2 cups shredded cheddar cheese, divided
Red Enchilada Sauce
Toppings of choice: sour cream, salsa, black olives, jalepenos, shredded lettuce, cilantro, green onions
Preheat oven to 350 degrees. Spray a large cassserole dish with non-stick cooking spray.
In a large skillet over medium high heat, brown ground beef until cooked through. Add the canola oil and yellow onions and cook until onions are tender, about 5 minutes. Add the garlic and cook another minute. Stir in the taco seasoning, water, and black pepper. Cover with a lid and simmer for 8 minutes. Remove the lid and cook until liquid is absorbed. Turn off heat and let cool slightly.
Cover the bottom of the casserole dish with Red Enchilada Sauce, about 1 cup.
Assemble the enchiladas by putting some of the Beef Taco mixture, shredded cheese, and cilantro down the middle of a flour tortilla. Roll up tightly and place seam side down in casserole dish. Repeat this for all tortillas placing them side by side in the casserole dish. Top with the remaining Red Enchilada Sauce and remaining shredded cheddar cheese.
Cover with foil and bake for 15 minutes. Remove foil and bake another 5 minutes until cheese is completely melted and bubbly. Serve immediately with your toppings of choice. Enjoy!