Enchiladas El Paso

If you like chili, these enchiladas will be a fast favorite. Chili powder gives them a nice flavor making them different than the norm. I have made these several times when we have had company for dinner with many compliments. At only 87 cents per serving these make a great weeknight meal, but are impressive enough for guests. The option of making these the night before makes a quick and simple dinner if you are short on time.

ENCHILADAS EL PASO
1 pound ground beef
1/2 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (6 ounces) tomato paste
1/2 cup water
3 teaspoons chili powder
1-1/4 teaspoons salt
1/4 teaspoon pepper
10 flour tortillas (8 inches), warmed
2 cups shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste, water, chili powder, salt and pepper. Spoon about 1/3 cup meat sauce down the center of each tortilla. Top each with 2 tablespoons cheese. Roll up and place seam side down in an ungreased 13-in. x 9-in. baking dish. Top with the remaining meat sauce and cheese. Cover and refrigerate overnight. Or cover and bake at 375° for 25 minutes. Uncover; bake 3-5 minutes longer or until heated through.

To use refrigerated enchiladas: Remove from the refrigerator 30 minutes before baking. Bake as directed. 10 servings.