Heat 10" skillet over med-high heat, add ground beef and diced onion, salt & pepper to taste (or Montreal seasoning if you prefer) and cook the ground beef until it's browned (about 6-7 minutes), breaking up and stirring as it cooks. Drain off any excess grease.

Add 2/3 cup water and taco seasoning, heat to boiling, then reduce heat to low and simmer uncovered 3 to 4 minutes, stirring often, until thickened.

Remove ground beef and warm the refried beans in the skillet (or use another pan instead)

(Some copy-cat recipes I've seen online tell you to put the ground beef into a blender or food processor to chop the meat up fine or to use a potato masher, but that seems like just too much work to me!)

Add the flour tortillas to a tortilla warm and steam them, or simply place the tortillas between two damp paper towels and steam them in the microwave for about 30 seconds.

Spread a layer of refried beans into the center of a tortilla, add a layer of taco meat over the top of the beans, tuck both ends of the tortilla in and roll up, placing it seam side down on a microwave-safe plate.

Spoon some red enchilada sauce over the top of the tortilla, sprinkle with shredded cheese, and place it in the microwave. Heat for 1-2 minutes, or until cheese is melted.