Mexican Enchiladas

1 pound ground beef
16 ounce can diced tomatoes
6 ounce cans tomato paste
1/2 cup water
1/2 cup chopped scallions
1 tablespoon chili powder
Salt and pepper to taste
8 ounce package soft tortillas
8 ounces shredded sharp or mild cheddar cheese
Cooking Oil

Brown and drain meat. Add tomatoes, tomato paste, water, onion,
and seasonings and simmer for 10 minutes. In a fry pan fry tortillas
in hot oil just until softened.

Place heaping tablespoon of meat sauce and cheese on each tortilla and roll up.
Place seam side down in pan.

Top with remaining sauce and cheese.
Cover with foil and bake at 375 degrees for 25 minutes