1 lb. ground beef
1 onion
1 tsp. salt
1 clove garlic
1/2 lb. longhorn cheese, grated
1 can cream of chicken soup
3/4 c. evaporated milk
1 sm. can green chilies, chopped
1 sm. jar pimientos
1 dozen corn tortillas
1/4 c. corn oil
1/2 lb. Velveeta cheese

Heat soup, milk and Velveeta cheese until cheese is melted. Add chilies and pimientos. Brown meat with salt and garlic. Drain. Add onion and longhorn cheese. Soften tortillas in hot oil. Drain well on both sides. Fill tortillas with meat mixture and roll tightly. Place seam side down in shallow 8"x10" pan. Pour cheese sauce over tortillas. Cover with foil and bake at 350 degrees for 30 minutes. Serves 8.

Barnstompin' "Rebels"