Enchiladas

Brown meat and onions. Drain. Add chili powder, tomato paste, and beans. Melt velveeta, Ro-tel, and chicken soup together. Spray bottom of 9 x 13 pan with Pam. Put meat mixture in large flour tortilla shell and roll up.

Place tortillas in pan. Pour cheese mixture over tortillas. Bake for 30 - 45 minutes at 350. Makes 10 - 12 large enchiladas.