Chili 'N' Cheese Enchiladas

• 1 pound ground beef
• 1 1/2 cups chopped onion (divided)
• 1 pkg. (1 1/4 ounces) chili seasoning
• 1 can (8 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 can (15 ounces) chili beans with gravy
• 1/2 cup water
• 2 1/2 cups (10 ounces) shredded cheddar cheese, (divided)
• 6 flour tortillas (6 inches)
• 1 jar (8 ounces) Picante sauce

1. In a large ovenproof skillet, cook ground beef and 1/2 cup onion until tender.
2. Drain.
3. Stir in chili seasoning, tomato sauce, tomato paste, chili beans and water.
4. Simmer uncovered for 15 minutes.
5. Meanwhile, combine 2 cups cheese and remaining 1 cup chopped onion.
6. Divide cheese mixture in half.
7. Arrange one half of the cheese mixture evenly on the tortillas.
8. Roll up each tortilla and arrange, seam side down, on top of the chili mixture. Top with Picante sauce and remaining cheese mixture.
9. Bake at 350 degrees for 20 - 25 minutes or until heated through.

ground beef, onion, chili seasoning, tomato sauce, tomato paste, chili beans, water, cheddar cheese, flour tortillas, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9781 (may not work)