ArcaMax

Ingredients:

1 Tbl of olive oil
1 lb of ground beef
¾ cup of diced onion
3 Tbl of taco seasoning (or to taste). This is one time I went with convenience. There might be some sugar in the seasoning but not really all that much.
1-½ cups of shredded mozzarella
1-½ cups of shredded Monterey jack cheese
½ cup of sour cream
4 – 6 10” tortillas (I buy the low carb version)
10 oz of enchilada sauce (red or green)
sliced green onion for garnish

Instructions:

In a medium saute pan add the olive oil and the ground beef. Break it up continually while it cooks on medium so you get bite-sized pieces. If you want cooked onion in your filling add it when the beef is half done. If you want the onion to have a sharper flavor you can add the raw diced onion to the filling without cooking it.

Cook until beef no longer has any pink in the middle.

In a large bowl add the ground beef and onion along with half of both kinds of cheese, sour cream, and taco seasoning. Mix until well incorporated.

Hold a tortilla in your open palm. Add about three-fourths of a cup of filling in the middle. Then set it on the counter or on a plate and roll it up snugly. Put in a 9-by-9-inch oven-proof pan. Do this with all of the tortillas. My batch made 5 tortillas because I like them a little on the fatter side. More filling. Less tortilla. Top with the enchilada sauce and then sprinkle on the remaining cheese.

Bake for 25 to 30 minutes at 375 degrees. The cheese will be bubbling. Let the dish rest on the counter for 5 to 10 minutes so it cools down a bit. Carefully remove the enchiladas from the baking dish and put them on a plate. Garnish with green onion.

The serving size is one per person. You can always add some heated pinto beans as a side. Guacamole and a few chips would be good, too.

Enjoy!
Cheers,
Zola