Lawry's enchilada sauce (don't substitute other seasoning)
1 (6 oz.) can tomato paste
1 lb. ground beef
4 c. (16 oz.) grated Cheddar cheese
8 flour tortillas (we like the flour tortillas better than corn)

In medium saucepan, combine spices and seasonings, 3 cups water, and 1 can tomato paste; blend well. Bring to boil; reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Keep warm. Makes 3 1/2 cups. In large bowl, combine crumbled, cooked ground beef and 2 cups grated cheese. In 13 x 9 x 2 inch baking dish, pour 1 cup enchilada sauce. Place meat mixture (1/2 cup) in each tortilla; roll up. Pour remaining sauce over enchilada and sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven for 20 minutes.