1. ORIGINAL DIRECTIONS: 2. Crumble beef into a large microwave-safe bowl. Cover and microwave on high for 6-7 minutes or until meat is no longer pink, stirring every minute. Drain fat from meat. Stir in tomato paste, water and taco seasoning. Cover and cook in microwave on high for 3-4 minutes until heated through, stirring once. Spoon about 1/3 cup meat mixture down the center or each tortilla (set remaining meat mixture aside). Roll tightly and place seam-side down in greased, shallow 2 1/2 quart dish. In separate microwave-safe bowl, combine cheese sauce & chiles. Cover and cook on high for 1 minute. Stir and pour over tortillas. Spoon remaining meat mixture down the center of tortillas. Cover and cook on high for 5-6 minutes or until heated through. Let stand for 5 minutes before serving. 3. MY WAY: 4. Cook beef in large skillet until no longer pink, draining fat from meat. Stir in tomato paste, water, taco seasoning, bell pepper, onion, cumin, chili powder and chili flakes. Cook until heated through. Spoon about 1/3 cup meat mixture down the center or each tortilla (set remaining meat mixture aside). Roll tightly and place seam-side down in greased 9x13" baking dish. In small pan, combine cheese/cheese sauce & chiles. Cook and stir until well combined and pour over tortillas. Spoon remaining meat mixture down the center of tortillas. Sprinkle with Mexican-blend cheese. Cover with plastic wrap and cook in microwave on high for 5-6 minutes or until heated through. Let stand for 5 minutes before serving. ---------------------------------------------------------------------------
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