Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1.5 cups red enchilada sauce
  • 2 cups shredded sharp cheddar cheese
  • 12 yellow corn tortillas
  • 1 tbsp taco seasoning

Instructions:

  1. Preheat oven to 375°F (190°C). In a large skillet, brown the ground beef over medium-high heat until no pink remains, usually about 8 minutes. Drain excess grease. Stir in 1 tbsp taco seasoning and 0.25 cups of the enchilada sauce.
  2. Stack corn tortillas between damp paper towels and microwave for 30 seconds until they are pliable and soft.
  3. Pour a thin layer of enchilada sauce into the bottom of a 9x13 inch baking dish. Fill each tortilla with 2 tablespoons of beef mixture and 1 tablespoon of cheese, roll tightly, and place seam-side down in the dish until the pan is packed snugly.
  4. Pour the remaining sauce over the center of the rolls and top with the remaining cheese. Bake for 20 minutes until the sauce is bubbling and cheese is molten. Let it rest for 5 minutes before serving to let the sauce thicken.