Santa Fe Enchiladas

• 1-1/2 pounds lean ground beef (90% lean)
• 1 medium onion, chopped
• 1 can (12 ounces) tomato paste
• 1 cup water
• 1 envelope taco seasoning
• 10 flour tortillas (6 inches), warmed
• 1 jar (8 ounces) process cheese sauce
• 1 can (4 ounces) chopped green chilies

1. Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 3-5 minutes or until meat is no longer pink, stirring every 1 minute; drain. Stir in the tomato paste, water and taco seasoning. Cover and cook on high for 1-2 minutes or until heated through, stirring once.
2. Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Place seam side down in a greased shallow 2-1/2-qt. microwave-safe dish. Set remaining meat mixture aside.
3. In a microwave-safe bowl, combine cheese sauce and chilies. Cover and microwave on high for 40 seconds; stir. Pour over tortillas.
4. Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 3 to 3-1/2 minutes or until heated through. Let stand for 5 minutes before serving.

lean ground beef, onion, tomato paste, water, taco, flour tortillas, process cheese sauce, green chilies

Taken from www.tasteofhome.com/recipes/santa-fe-enchiladas/ (may not work)