• 1 1/2 pounds lean ground beef
  • 1 medium onion, chopped
  • 1 can (12 ounces) tomato paste
  • 1 cup water
  • 1 envelope taco seasoning
  • 10 flour tortillas (6 inches), warmed
  • 1 jar (8 ounces) process cheese sauce
  • 1 can (4 ounces) chopped green chilies, drained


Crumble beef into a large microwave-safe bowl; stir in onion. Cover and microwave on high for 6 to 7 1/2 minutes or until meat is no longer pink, stirring every 1 1/2 minutes; drain.

Stir in tomato paste, water and taco seasoning. Cover and cook on high for 3-4 minutes or until heated through, stirring once.

Spoon about 1/3 cup meat mixture down the center of each tortilla; roll up tightly. Set remaining meat mixture aside. Place tortillas, seam side down, in a greased shallow 2 1/2-quart dish.

In a microwave-safe bowl, combine cheese sauce and chilies. Cover and cook on high for 1 minute; stir. Pour over tortillas. Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 5 to 6 minutes or until heated through. Let stand 5 minutes before serving.

Please Note: This recipe was tested in an 850-watt microwave.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.

RecID 6607

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