Beef Enchiladas

Preheat. Preheat oven to 350˚F. Heat olive oil in a large skillet over medium-high heat.

Brown the beef and onions. Add onions and beef and cook for 2 minutes, breaking up the meat as you go.

Add seasonings. Season with chili powder, cumin, onion powder, paprika, and salt. Stir in garlic and continue to cook for 4 minutes, or until the meat is completely browned.

Stir in the add-ins. Add beans and corn, and mix in 1/3 cup enchilada sauce. Mix well and cook for 2 more minutes. Remove from heat; taste for seasonings and adjust accordingly. Set aside.

Prepare the baking dish. Grease a 9x13 baking dish with cooking spray. Spread about 1/2 cup enchilada sauce on the bottom of the baking dish.

Assemble the enchiladas. Using a large spoon, spread some of the beef filling on a tortilla; sprinkle with cheese and roll it up. Place in the baking dish, seam side down. Repeat with the remaining beef mixture and flour tortillas.

Add toppings and bake. Pour the remaining enchilada sauce over the entire dish, top with remaining cheese, cover, and bake for 10 minutes. Remove the cover and continue to bake for 10 more minutes, or until bubbly. Remove from oven and let stand for 5 minutes.

Serve. Top with your favorite garnishes and serve. I like topping my enchiladas with sour cream, red onions, and a mix of chopped parsley and cilantro.