1 medium onion
1 (1 3/4 oz.) envelope chili seasoning mix
1 (14 1/2 oz.) can diced tomatoes
1 (4.5 oz.) can chopped green chilies, divided
8 to 10 (6-inch) flour tortillas
1 lb. ground chuck
1/2 c. water
1 (16 oz.) can kidney beans, rinsed and drained
1 (8 oz.) can tomato sauce
2 c. (8 oz.) shredded sharp Cheddar cheese, divided

Chop onion, reserving half for filling. Cook beef and remaining onion in a large skillet over medium-high heat, 5 to 6 minutes, stirring until beef crumbles and is no longer pink; drain and return to skillet.

Stir in seasoning mix, next 4 ingredients and half of green chilies. Cook over low heat, stirring occasionally, 8 minutes. Reserve 1 cup meat mixture. Spoon remaining meat mixture into an 11 x 7-inch baking dish. Stir together 1 1/2 cups cheese, reserved onion and remaining chilies. Spoon evenly down center of tortillas. Roll up tortillas; place seam side down, over meat mixture. Top evenly with reserved meat mixture.

Bake at 350°F for 20 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup cheese and bake 5 more minutes.