Enchiladas

• 1 (12 oz.) can tomato paste
• 1 qt. water
• 2 cloves garlic, minced
• 5 tsp. chili powder
• 1 lb. lean ground beef
• 1/2 c. chopped green onions
• 2 c. shredded Monterey Jack cheese
• 1 doz. corn tortillas

1. In a saucepan, combine tomato paste, water, garlic and chili powder; simmer 20 minutes.
2. In skillet, brown ground beef with half of the onions; drain fat.
3. Stir in 1 1/2 cups of cheese and 1 cup tomato paste mixture.
4. Spoon 1/4 cup tomato paste mixture in 3-quart shallow baking dish.
5. Soften tortillas, one at a time, by dipping in and out of remaining mixture.
6. Spoon beef mixture down center of each tortilla; roll up.
7. Place seam side down in baking dish.
8. Pour remaining tomato paste mixture over top.
9. Sprinkle with remaining cheese and onions.
10. Bake at 350u0b0 for 20 minutes. Makes 6 servings.

tomato paste, water, garlic, chili powder, lean ground beef, green onions, shredded monterey jack cheese, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974318 (may not work)