Ingredients

1-1/2 lbs lean ground beef
1 large yellow onion, chopped
1 10-oz can Ro-Tel tomatoes
1 10-oz can mild enchilada sauce
8 ounces Velveeta cheese
2 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
2 cups crushed Chili Cheese Fritos
1 4-oz package cream cheese
6-8 8-inch flour tortillas
1 4 ½-oz can chopped green chilies
1-1/2 cup (6-8 ounces) Pepper Jack cheese, shredded

Directions

1. Preheat oven to 350 ºF. 2. Brown ground beef and onion in skillet. Drain. Stir in tomatoes, enchilada sauce, Velveeta, cumin, salt and pepper. Cook mixture over low heat, stirring constantly, until cheese melts completely. Set aside.
3. Place crushed chips in a greased 13x9x2 inch-baking dish. Spoon 2/3rds of beef mixture over tortilla chips.
4. Spread cream cheese evenly on 1 side of tortillas, and sprinkle evenly with chilies. Fold tortillas in half and arrange on beef mixture.
5. Spoon remaining beef mixture on top of tortillas and cover.
6. Bake for 20 minutes. Uncover casserole and sprinkle with Jack cheese.
7. Bake 5 additional minutes to melt cheese.