Beef Enchiladas

Prep time: 10 minutes
Cook time: 15-20 minutes
Baking time: 15 minutes

INGREDIENTS
1 lb ground chuck beef
1 tablespoon dried onions
1 teaspoon garlic salt
1/2 teaspoon cumin
1/2 teaspoon cilantro
1/2 teaspoon onion powder
1-1/2 tablespoons chili powder
6 flour tortillas soft taco size (I use the refrigerated ones)
1 large can red enchilada sauce (I use Old El Paso)
2 cups mexican blend cheese (such as colby and jack)

Directions:
Preheat oven to 400F.  In a large skillet brown hamburger with a small amount of water (approximately 1/2 cup) and onions over medium high heat. Cook until the hamburger is completely done, no pink remains. Drain well.  Return the hamburger to the stove in the skillet changing the temperature to medium.  Add the spices to the meat and cook stirring constantly for 5 minutes, add 1/2 of the can of enchilada sauce and cook for another 5 minutes.  Turn off the heat but leave the skillet on the burner.  Spray a 11x13 glass dish with non-stick spray and set aside.  Pour some enchilada sauce onto an empty plate, place a tortilla in the sauce, turning it over to cover both sides. Place two heaping spoons full of the meat mixture onto the tortilla and roll it placing it into the prepared dish seam side down.  After placing all filled tortillas into the dish pour any remaining sauce over the tortillas and sprinkle with cheese. Place into the preheated oven and bake for 15 minutes until cheese is melted and bubbly. Garnish as you wish with sour cream, salsa and lettuce.  Enjoy!