Everyone around here is talking about how we need rain, when it's coming, or how much you got (what your rain gauge registered) during the last thunderstorm.
One thing for sure, it's too hot to cook.
This meaty main dish is cooked in the microwave, so it done quickly and doesn't heat up the kitchen.
Santa Fe Enchiladas
1 pound lean ground beef
1 medium onion, chopped
1 can (12 ounces) tomato paste
1 cup water
1 envelope taco seasoning
10 whole wheat or flour tortillas (6 inches)
8 ounces shredded cheddar cheese
1 can (4 ounces) chopped green chilies
Crumble beef in a large microwave-safe bowl; stir in onions. Cover and microwave on high for 6 to 7 minutes or until meat is no longer pink; stirring every couple of minutes.
Stir in tomato paste, water and taco seasoning. Cover and cook on high 3 to 4 minutes or until heated through, stirring once.
Spoon about 1/3 cup meat mixture down the enter 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. Sprinkle cheese and chilies on top. Cover and cook on high 1 minute, until cheese has melted. Spoon remaining meat mixture down the center of tortillas.
Cover and cook on high 5-6 minutes or until heated through. Let stand 5 minutes before serving. (This recipe was tested in an 850 watt microwave.)