1 can chili beef soup
1/2 lb. ground beef
1/4 c. ketchup
2 tbsp. chopped onion
1/2 tsp. garlic powder
1/4 tsp. chili powder
1/8 tsp. cumin
8 corn tortillas
1/2 c. shredded Cheddar
1/2 c. water

In a 1 quart glass measuring cup, combine 1/4 cup soup, beef, ketchup, onion and seasonings. Cook in microwave oven 5 minutes on high, stirring 1 time to separate meat. To make enchiladas, wrap 2 tortillas in damp cloth towel; cook 40 seconds. Immediately spoon about 2 tablespoon meat mixture on each tortilla; top with 1 tablespoon cheese. Tightly roll up. Place seam side down in a 1 1/2 quart shallow glass dish. Repeat until all tortillas are filled.

Mix rest of soup and water; pour over enchiladas. Cook 10 to 12 minutes or until hot, giving dish 1/2 turn every 4 minutes. Garnish with green pepper rings, if desired. Makes 4 servings.