1 lb ground beef
1/2 c. chopped onion
1 clove garlic, minced
1/2 tsp cumin
1/4 tsp salt
1/8 tsp pepper
1 (4.5 oz) can diced green chile peppers
1 (16 oz) can refried beans
1 (15 oz) can chili without beans
1 (10.75 oz) can condensed tomato soup
1 (10 oz) can enchilada sauce
6 (12 in) flour tortillas, warmed
2 c. shredded lettuce
1 c. chopped Tomatoes
2 c. shredded Mexican blend cheese
1/2 c chopped green onion
Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat keep warm.
In a saucepan, combine the chili without bean, tomato soup and enchilada sauce. Mix well and cook over medium heat until heated through. Turn off heat and keep warm.
Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture on the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top and sprinkle with cheese and green onions. Heat in microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.