1 lb. lean ground beef
1/4 tsp. minced garlic
3/4 can evaporated milk
1 doz. tortillas
1 pkg. green onion dip mix
1/2 lb. longhorn cheese, grated
1 tsp. salt
1 can cream of chicken soup
1 sm. can green chilies
1/2 lb. Velveeta cheese, grated
1 sm. jar chopped pimientos
1 c. chopped onion

Add salt and garlic to beef and brown lightly. Heat soup, evaporated milk and Velveeta cheese in top of double boiler until cheese is melted. Add chopped green chilies, onion dip mix and pimientos. Add onion and longhorn cheese to meat and mix well. Soften tortillas in hot oil and drain both sides. Fill each tortilla with meat mixture, roll lightly and place in 8x10x2 baking pan. Pour cheese sauce over top. Cover with foil and bake at 350 F. for 30 minutes. Serves 8.

Variation for Microwave:

In large glass bowl, mix Velveeta cheese, evaporated milk, green onion dip mix, pimientos, green chilies and chicken soup and cook in microwave on medium heat until cheese is melted. Stir occasionally to blend.

In another large glass bowl, brown meat with onion and seasonings. Stir in grated longhorn cheese.

Cut corn tortillas into bite size pieces. Spray baking dish with PAM and layer 1/2 of meat mixture into bottom. Spread 1/2 tortillas onto meat mixture and pour 1/2 cheese mixture on top. Repeat layers. Bake in microwave or oven until heated thoroughly and longhorn cheese is melted.