Preheat your oven to 350°F (175°C).

In a large skillet over medium heat, add the lean ground beef. Cook for about 6-8 minutes until browned and no longer pink.

Pour in 1 cup of chunky salsa and mix well. Cook for an additional 2-3 minutes until heated through.

Pour a thin layer of red enchilada sauce across the bottom of a 9x13 inch baking dish.

Spoon a generous amount of the beef and salsa filling into each tortilla and roll them up, placing seam-side down in the baking dish.

Pour remaining red enchilada sauce over the top of the filled tortillas and sprinkle the cheese evenly across.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly.

Let the Beef Enchiladas rest for about 5 minutes before serving.