Spinach Enchiladas

• 1 lb. ground beef
• 1 can cream of mushroom soup
• 1/2-1 pint sour cream
• 1/2 onion
• 1 pack taco seasoning
• 1 box frozen spinach
• 10 flour tortillas
• 1 1/2 cups shredded cheddar cheese

1. Brown meat with onion.
2. Mix in taco seasoning according to package directions.
3. Divide meat among tortillas and roll tightly.
4. Spray 13 x 9 baking dish with cooking spray. Place tortillas in baking dish.
5. In separate pan: Cook spinach as directed on the box. Drain.
6. In separate bowl: Combine soup, sour cream, and drained spinach. Spread the mixture over the enchiladas and sprinkle top with cheddar cheese.
7. Bake at 400 for 20-25 minutes.