Heat a skillet over medium-high heat and add the ground beef. Cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Remove excess fat and set aside.
1 lb ground beef
In the same skillet, add chopped onion and minced garlic. Sauté until translucent and fragrant, about 2-3 minutes. Stir in cumin, salt, and pepper, then return the cooked beef to the skillet. Mix well to combine.
1 small yellow onion, 2 cloves garlic, 1 teaspoon cumin
Warm the enchilada sauce in a small saucepan or microwave until hot. Pour a thin layer of sauce into the bottom of a baking dish to prevent sticking.
1 cup enlchilada sauce
Spoon a small amount of the beef mixture onto each tortilla, sprinkle with shredded cheese, then roll tightly to enclose the filling. Arrange the rolled tortillas seam-side down in the prepared baking dish.
8 small corn tortillas, 2 cups shredded cheese
Pour the remaining enchilada sauce over the assembled tortillas, ensuring they are well-covered. Sprinkle the remaining cheese on top.
1 cup enlchilada sauce, 2 cups shredded cheese
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
