Beef Enchiladas

1 lb lean ground beef
1 medium onion diced (divided)
1 16 oz can tomato juice
1 small can tomato sauce
1 pkg taco seasoning
16 oz shredded cheese (I used cheddar)
10 corn tortillas
Pre-heat oven to 350°, spray a 9×12 casserole dish with baking spray.
In a medium bowl, mix the shredded cheese and 1/2 of the diced onion together.
Brown beef and remaining onion together. Add tomato juice, tomato sauce and taco seasoning. Simmer 10 minutes.
One at a time dunk the tortillas into the beef mixture liquid, this will soften the tortilla enough so that it will roll without breaking.
Spoon a little bit of meat mixture and some of the cheese and onion onto the center of tortilla and roll up, place seam side down in casserole pan. Continue making tortilla rolls until pan is full.
Pour remaining meat mixture over the top of enchiladas. Bake for 15 minutes.
Remove from oven and cover the enchiladas with remaining cheese and onions. Bake for an additional 10 minutes.
Remove from oven and let cool 5-10 minutes. Top with your favorite toppings, salsa, sour cream, guacamole. Enjoy!