• 2 lbs of ground beef
  • 1 pkg of taco seasoning
  • 1 can of rotel (divided in half)
  • 2 (10 3/4 oz) cans of cream of chicken soup
  • 1 16 oz container of sour cream
  • 8 (8in) tortillas (may take more depending on how much you stuff them with)
  • 1 pkg of shredded cheese


  1. Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink; drain. Stir in taco seasoning mix and half of rotel; set aside.
  2. Stir together remaining rotel, soup, and sour cream. Pour half of soup mixture into a lightly greased 13- x 9-inch baking dish.
  3. Spoon beef mixture evenly down centers of tortillas; roll up. Place, seam sides down, over soup mixture in baking dish; top evenly with remaining soup mixture and cheese.
  4. Bake at 350° for 25 minutes or until thoroughly heated. Garnish, if desired.