Preheat oven to 400 degrees.

Brown ground beef in a large skillet, then season with the taco seasoning and add the water. Bring to a simmer, simmer for about 5 minutes then take off stovetop and set aside.

Prepare two 13x9 pans by adding a little enchilada sauce to cover the bottom.

Heat a small skillet with some olive oil and lightly fry the tortillas, draining them on a plate with a couple paper towels.

Once they are done and still warm, add the beef filling as you would a taco, then roll up and place seam side down in the pan.

Cover them with the rest of the enchilada sauce and about a cup of cheese.

Bake for 10-15 minutes until hot and bubbly.

Repeat steps 5-7 for the cheese enchiladas, using a spoon to dip the cold cheese dip out of the container and into the middle of the tortillas.

Serve with a side of Mexican rice, refried beans, and whichever toppings you want. Enjoy!!