1 1/2 lb. cooked lean ground beef
1 med. onion, chopped
1 (10 1/2 oz.) can condensed tomato soup
1 can enchilada sauce
1 lb. box Velveeta Mexican cheese, sliced
1 (10 1/4 oz.) can condensed cream of mushroom soup
12 corn or flour tortillas

Brown ground beef and set aside. Combine soup and enchilada sauce. Heat until blended. Heat tortillas in microwave for 45 seconds until soft. Top each tortilla with a heaping tablespoon of meat, one slice of cheese and a teaspoon of onion. Roll up seam side down in 13 x 9 inch baking dish. Pour sauce over and top with remaining cheese. Bake in a 350 degree oven for 20 to 30 minutes.