1-Before you begin, make sure you have all your ingredients ready. Dice the onion and measure out the taco seasoning to save time during cooking. This prep takes about 5 minutes, keeping things efficient for busy schedules.

2-Begin by heating a skillet over medium-high heat, which should take just a minute or two. Add 1 pound of ground beef, 1 diced yellow onion, and 1 tablespoon of taco seasoning to the skillet. Cook until the meat is no longer pink, stirring occasionally for even browning, about 10 minutes. Once done, drain the fat to keep the dish from getting too greasy.

3-After draining, let the mixture cool slightly while you prepare the cheese and sauce. In a separate bowl, combine 1 cup shredded cheddar cheese and 1 cup shredded Monterey Jack cheese for a gooey mix that melts beautifully.

4-Now for the fun part: assembly. Spread 1/2 cup of enchilada sauce evenly in the bottom of a baking dish to prevent sticking and add flavor. Take each of the 8 tortillas and fill it with a portion of the cooked beef mixture and about 1/8 cup of the cheese mixture.

5-Roll up each tortilla and place it seam-side down in the baking dish. Repeat until all tortillas are filled and arranged. Then, pour the remaining 1.5 cups of enchilada sauce over the top and sprinkle the rest of the cheese mixture on for that irresistible cheesy crust.

6-Preheat your oven to 350°F (175°C) if you haven’t already. Slide the dish into the oven and bake for 15-20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. For the best results, let it rest for a few minutes after baking so the flavors settle.