Enchilada Recipe

I've heard from several people lately that they aren't sure what to make for dinner when they get home from a long day at work. Well, I feel the same way a LOT, and when I do, I always go to my old standby, a great recipe for beef enchiladas. They don't take too long to prepare, and everyone likes the results....the leftovers are really good, too. Here is the recipe!

Beef Enchiladas

1 lb. ground beef
6 oz. can tomato paste
10 small flour tortillas
2 c. HOT water
1 packet Old El Paso enchilada seasoning mix
8-10 oz. cheddar cheese, shredded
*sour cream, shredded lettuce, tomato, diced onion
****If you want to make it even easier, buy 2 cans of enchilada sauce and skip the water, seasoning mix, and tomato paste.****

Preheat oven to 400. Spray a 9 x 13 pan to grease bottom.
Mix the tomato paste, both cups of water, and the seasoning mix. Set aside. Brown and drain beef in a large skillet. Add HALF of the tomato paste mixture to the ground beef in skillet, along with 6 oz. of cheddar. Divide into 10 sections and place each tenth into a tortilla, rolling up the tortilla. Lay in 9x13 pan or baking dish. After all 10 are in, cover with remaining cheddar cheese. Then, drizzle the remaining tomato sauce mixture over the cheese.

Bake 15-20 minutes or until hot and bubbly. Cheese should be melted and exposed tortilla edges should be slightly crispy. Serves at least 6. After dishing up, top with desired toppings.
*Great with refried beans and Mexican rice!