1 lb. ground beef
1 med. onion, chopped
1 sm. can green chilies, drained & diced
2 tbsp. taco seasoning
2 c. refried beans
1 (16 oz.) jar taco sauce
16 flour tortillas
1/2 lb. Velveeta cheese, sliced
1 can cream of mushroom soup
Chopped green onion for garnish

Brown ground beef and drain. Add onion, chilies, taco seasoning and heat thoroughly. Stir in refried beans and 1/2 of the taco sauce. Divide mixture between tortillas and roll each. Place in well greased 9"x13" baking dish. Arrange Velveeta slices on top. Mix soup with 1/2 cup water. Pour over filled tortillas and cheese. Sprinkle green onions over the top. Bake at 350 degrees until heated through and cheese is melted (or heat in microwave on medium high). Casserole freezes well.