Cooking Instructions

• In a large skillet, heat one tablespoon of oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
• Add ground beef to the skillet and cook, breaking it up with a spoon, until browned.
• Stir in taco seasoning, tomato paste, and water. Bring to a simmer and cook for 3 minutes, stirring occasionally.
• Preheat your oven to 375F.
• Heat a thin layer of oil in a medium skillet over medium heat. Test the oil temperature by dipping a corner of a tortilla in. If it sizzles, the oil is hot enough.
• Using tongs, carefully add a tortilla to the hot oil. Fry for 10-15 seconds, then flip and fry the other side for another 10-15 seconds. Transfer the fried tortilla to a plate lined with paper towels to drain excess oil. Repeat with remaining tortillas.
• Pour a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
• Lay a tortilla flat and add a spoonful of ground beef mixture and about one tablespoon of shredded cheese. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat until the dish is filled.
• Pour the remaining enchilada sauce over the enchiladas. Top with shredded cheese and bake for 15 minutes.
• Let the enchiladas cool slightly before serving.