Beefy Cheesy Enchiladas

1. Preheat oven to 375 F.

2. To make the sauce, place the tomato sauce and water in a medium saucepan over medium heat. Stir to combine. Once water and sauce are combined, add the sauce spices. Stir well until all the spices are mixed in, then reduce heat to low. Simmer sauce while you make the meat mixture, about 10 minutes. After 10 minutes, take sauce off the heat and set aside.

3. Heat the cooking oil in a large, heavy bottomed skillet over high heat. Throw in the green onions. Fry onions until they are a bit crispy and are starting to brown. Remove onions from the pan onto a clean plate.

4. Using the same pan you fried the onions in, add the ground beef along with the meat spices (onion powder through salt). Brown the meat, breaking up the meat pieces as you go. This will take about 5 minutes. Once the meat is brown, throw in the cilantro and all but 1 tablespoon of the fried green onions. Mix well and take pan off the heat. Set aside.

5. Shred cheese and add 1/2 of the cheese (about 1 cup) to the meat mixture. Stir to combine.

6. Spread about 1 cup of sauce over the bottom of a 9 x 13 baking dish. Begin assembling enchiladas by placing 2 spoonfuls of meat mixture into the bottom half of a tortilla. Roll tortilla and place the enchilada seam side down into the baking dish.

7. Repeat this process until all the meat mixture and tortillas are used and your pan is full.

8. Ladle most of the remaining sauce over the enchiladas until they are completely covered. You will have about 1-2 cups of sauce leftover after this step. Place remaining sauce in a storage container and use for another meal.

9. Top enchiladas with remaining cheese, green onions and cilantro.

10. Bake uncovered for 30 minutes until cheese is bubbly and the sides of the pan start to brown.

11. Serve with a dollop of sour cream and any remaining cilantro.