1 pkg. sauce mix for enchiladas
1 (6 oz.) can tomato paste
1 3/4 c. hot water
8 oz. Monterey or Cheddar cheese
1 lb. ground beef
8 corn tortillas

Combine 1 package sauce mix for enchiladas with 1 can tomato paste and 1 3/4 cups hot water. Shred 8 ounces of cheese. Brown 1 pound ground beef in skillet, stirring to crumble. Pour off fat. Stir in 1/2 of the sauce and 1/2 of the cheese. Warm 8 corn tortillas until soft enough to roll. Spoon 1/3 cup meat mixture onto each tortilla; roll up. Place seam side down in baking dish. Cover with remaining sauce and sprinkle with cheese. Bake at 350 degrees for 25 minutes or until bubbling hot. Makes 8 enchiladas.