Enchiladas El Paso

• 1 lb. ground beef
• 2 c. tomatoes
• 1 (6 oz.) can tomato paste
• 1/2 c. water
• 1/2 c. chopped onion
• 1 Tbsp. chili powder
• 1/4 tsp. pepper
• 1 1/4 tsp. salt
• 2 c. grated cheese
• 1 (8 oz.) pkg. tortillas

1. Heat oven to 375u0b0.
2. Brown meat; drain.
3. Stir in tomatoes, tomato paste, water, onion and seasonings.
4. Simmer 10 minutes. Place heaping tablespoonful each of meat sauce and cheese on each tortilla.
5. Roll up tightly.
6. Place, seam side down, in an 8 x 12-inch baking dish.
7. Top with remaining sauce and cheese.
8. Cover tightly with foil.
9. Bake at 375u0b0 for 25 minutes.
10. Makes 6 to 8 servings.
11. Can be made ahead of time, covered and refrigerated overnight.
12. Bake, covered, at 375u0b0 for 50 minutes.

ground beef, tomatoes, tomato paste, water, onion, chili powder, pepper, salt, grated cheese, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186490 (may not work)