Beef Enchiladas by Shawna

1 large can enchilada sauce

1/3 onion diced

pinch of cumin

6-8 flour tortillas

1 1/2 lbs of ground beef

2 cups co-jack or cheddar cheese

Brown hamburger with onion and cumin. Drain meat and add about 1/3 can of enchilada sauce.

I lightly browned (fried) the shells in a a cast iron pan lightly coated with Crisco. Then coat the shells in remaining enchilada sauce and fill with ground beef and co-jack cheese. Place rolled shells in a 9x13 pan and bake 20-30 minutes uncovered at 375 degrees. May take a bit longer if frozen.