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1.In A Large Skillet, Cook 1 Pound Of Ground Beef And Onion Over Medium Heat Until No Longer Pink; Drain. Stir In The Soup, Enchilada Sauce, Milk And Chilies. Bring To A Boil. Reduce Heat; Simmer, Uncovered, For 20 Minutes, Stirring Occasionally. 2.Meanwhile, In Another Skillet, Cook Remaining Beef Over Medium Heat Until No Longer Pink; Drain. Stir In The Water And Taco Seasoning. Bring To A Boil. Reduce Heat; Simmer For 5 Minutes, Stirring Occasionally. 3.Place About 1/4 Cup Taco-Seasoned Beef Down The Center Of Each Tortilla; Top With 1/4 Cup Cheese. Roll Up And Place Seam Side Down Over Meat Sauce In Skillet. Sprinkle With Remaining Cheese. Cover And Cook For 1-2 Minutes Or Until Cheese Is Melted.
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