Brown the ground beef in a large pot over medium heat. Once crumbled and brown transfer to a paper towel lined plate to drown.

Rinse and dry the pot and add 2 tablespoons of vegetable oil. Heat over medium heat. Once hot add the diced onion. Let cook for a few minutes until translucent.

Add the drained ground beef to the onion and season to taste with salt and pepper. Reduce heat to low and add the chili powder, cumin and garlic powder. Stir everything together so the ground beef is evenly coated in the spices.

Now add the 10 oz can of Rotel and stir again. Let the mixture simmer on low for a few minutes. Then remove from heat.

In a skillet heat up about a cup of vegetable oil over medium high heat. When the oil is very hot quickly fry the tortillas one at a time for a few seconds on each side. Then transfer the tortillas to a paper towel lined plate to drain.

To assemble the enchiladas take each tortilla and fill it with a small amount of the beef mixture and roll them up. Place them in a casserole dish.

Once all the enchiladas are assembled in the casserole dish pour the can of enchilada sauce over them. Then top the enchiladas with the remaining ground beef mixture.

Evenly sprinkle the shredded cheese over the enchiladas and bake in the oven at 350 for about 10 minutes or until the cheese is hot and bubbly.

Serve and garnish the dish with your favorite topping such as cilantro, avocado and sour cream.