Prepare ground beef as directed for tacos.

Add onion, enchilada sauce and queso.

Cook and stir over medium low heat until cheese melts and everything is combined.

Transfer dip to a casserole or baking dish.

Dip can be refrigerated at this point for several hours or overnight.

Bake at 350 for 20-30 minutes or until hot and bubbly. Serve with sturdy scoop like chips.

Makes enough for 10-12 people as an appetizer