1 lb. ground beef
1 can cream of chicken soup
1 can Ro-Tel
8 (8-inch) flour tortillas
1 (8 oz.) pkg. shredded Colby-Jack cheese
1 can Cheddar cheese soup (undiluted)
salsa
sour cream

Cook beef in large skillet; drain. Stir in cream of chicken soup and half of Ro-Tel. Spoon 1/2 cup beef mixture down center of each tortilla. Sprinkle each with 2 1/2 tablespoons cheese. Roll up tortillas and place each, seam down, in a lightly greased 9 x 13 baking dish. Pour cheese soup over tortillas. Sprinkle remaining Ro-Tel and cheese over the soup.

Bake, covered, at 350°F for 20 minutes. Uncover and bake 5 more minutes. Serve with salsa and sour cream.