• Pre-heat Oven to 375

Meat Filling:

• Brown the beef and saute the onion together in a large skillet. Drain off excess grease.
• Turn down to simmer and stir in half the Rotel & ALL the Refried beans.
• Add 3/4 packet of taco seasoning and simmer for 10 minutes.

Cheese Sauce:

• In a saucepan on medium-low, heat remaining Rotel and Cream of Chicken Soup.
• Add milk, Velveeta and remaining taco seasoning
• *For an extra kick - divide a can of green chiles between the meat and the sauce while cooking. This gives it a great flavor!

Assembly:

• Once the meat and cheese sauce are ready, spoon your meat across a tortilla and then spoon some of the cheese sauce on as well. (Make sure to save a lot for the end)
• Roll each tortilla up and place crease-side down in an 8x11 (or 11x14) pan.
• Once all the tortillas are rolled up and in the pan, pour the remaining cheese sauce over the top, covering all the nooks and crannies.
• Bake for 20 minutes, and then remove and sprinkle cheese on top.
• Serve with Mexican rice, lettuce, black olives, sour cream, etc....