Cowboy Enchiladas

Preheat oven to 350 F.

In a large skillet over medium-high heat, brown ground beef. When ground beef is almost done add onions and garlic. Season to your taste using salt and pepper. Cook until onions are soft. Drain grease. Add cubed Velveeta cheese to meat mixture and combine until cheese has melted. Set aside.

In a medium saucepan over medium-low heat, combine soups and Ro-tel tomatoes. Season to your taste. Stir until combined.

Put a small amount of soup mixture in the bottom of a 9×13 inch baking dish. Fill flour tortillas with meat mixture and roll up tight. Place tortillas seam side down in the baking dish. Pour remaining soup mixture over enchiladas and top with cheese. Bake 30-40 minutes or until bubbly. These are really good the next day. Enjoy!