Brown one pound of ground beef in a large skillet over medium heat for 5 to 7 minutes, seasoning with salt, pepper, and cumin.

Add diced onions and minced garlic to the cooked beef and sauté for another 3 to 4 minutes until onions are translucent.

Warm corn tortillas briefly, spoon beef mixture onto each tortilla, roll them up tightly, and place seam-side down in a greased baking dish.

Combine canned tomato sauce, chili powder, and a pinch of cinnamon in a saucepan over medium heat, simmering for about 5 minutes.

Pour the red sauce over the assembled enchiladas and bake until heated through.