My Mom's Enchiladas Recipe

6 cups of water

1 can tomato Paste

2 cans Tomato Sauce

White Corn tortillas if small size, go for 15-20 ct. package

2 lbs. Ground beef

Cheddar Cheese (Grated, At LEAST 2 cups )

1 small onion Chopped, or just sprinkle some of that easy dehydrated onion

6 cups of water and 2 cans Sauce and 1 can Paste to make the sauce. Brown the meat in the skillet with the onion, drain. Stir in half (or less, no more than the packet calls for, times TWO) of the cheese to the meat and onion in the skillet. Pour enough enchilda sauce in the bottom of a casserole dish to cover bottom. Then using hands or tongs dip tortillas one at a time into the sauce and layer them, slightly overlapping to cover bottom of the dish. Then put a thin layer of the meat, top with cheese, and drizzle over that with the sauce. Then repeat, again dipping the tortillas and overlapping to cover the layer below. Repeat with meat cheese and sauce as many times as necessary depending on thickness and number of desired layers. To finish, end with a layer of dipped tortillas and then top generously with the cheese. Bake at temp and time called for on Seasoning packet. Enjoy! Good with tortilla chips and maybe some cheese dip too...