Fast and Easy Ground Beef Enchiladas

Fast and Easy Ground Beef Enchiladas 1 1/2 lbs. ground beef 1/2 yellow onion, diced fine *for browning the ground beef 1 can (10.5 oz.) cream of mushroom soup *cream of chicken soup can be a great substitute 1 1/2 cups sour cream 2 1/2 cups cheddar cheese, shredded *divided-1 1/2 cups for the filling, 1 cup for the topping 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp salt *or more to taste 10 flour tortillas 1 large can (28 oz.) red enchilada sauce *I prefer Old El Paso, Mild, Enchilada Sauce or you can make my Homemade Enchilada Sauce-see notes for link Preheat your oven to 375°. Spray a 9×13 baking dish with cooking spray (or grease it). In a large skillet over medium heat, brown your ground beef with the onion. After it is cooked/browned drain and rinse your meat (this is optional). Set aside. In a large bowl, combine your sour cream, cream of mushroom soup, 1 1/2 cups of the cheese, and spices and mix well. Add in your ground beef, mix well. Pour half of your enchilada sauce in the bottom of the pan. Take a flour tortilla and place about 1/3 of the filling in the center. Roll it up and place it in the pan. I like to make sure enchilada sauce is getting on all sides of my rolled enchilada when placing it in the pan, so I roll it around in the sauce a little bit. Repeat with all of the tortillas until the filling is used. When placing the enchiladas next to each other in the pan, make sure there is enchilada sauce getting between each one (rolling the rolled enchilada in the sauce will help this!) Pour your remaining enchilada sauce over the rolled enchiladas. I like to take a rubber spatula or spoon and make sure enchilada sauce is in between each enchilada. This helps makes sure each enchilada is fully covered and helps me remove them easier from the pan when serving so they don't stick together as much. Top with remaining 1 cup of shredded cheese. Bake in the oven for 25-30 minutes or until done to your liking. They just need to be fully warmed and cheese melted. You will know they are done when the edges of the tortillas start to turn golden and crispy. Note: You do not need to cover them with foil for baking! Serve and enjoy! If desired, you can top your enchiladas with sour cream, green onions, lettuce, tomatoes or guacamole.