2 lbs. ground beef
3 lb. box Velveeta cheese
4 packs (12 each) tortilla shells (flour)
1 can enchilada sauce
2 pkgs. taco mix
1/2 c. sweet milk
2 tbsp. cornstarch
1/4 c. cold water

Brown ground beef; drain and set aside.

Slice cheese into small slices about the size of your finger. Save 1/4 of box. Heat tortilla shells one at a time until lightly browned. Mix meat and taco mix and just enough enchilada sauce to make meat mix well.

Take one shell and put one spoon of meat mixture on it and one slice of cheese. Roll up and place on ungreased baking dish. Repeat until all the shells are used up.

Put milk and remainder of cheese in saucepan and heat until cheese is melted.

In cold water, put cornstarch and mix until all is dissolved. Pour into milk mixture and stir until thickened slightly. Pour over filled shells. Then pour the remaining enchilada sauce. Now bake for about 10 minutes.