1 pound ground beef
½ cup chopped onion
1 clove garlic, minced
½ tsp cumin
¼ tsp salt
⅛ tsp pepper
1 (4.5 ounce) can diced green chili peppers
1 (16 ounce) can refried beans
1 (15 ounce) can plain chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded mozarella cheese
½ cup chopped green onions
Place ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm for later.
In a saucepan, combine the chili, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
Place a warm tortilla on a plate, and spoon a generous ½ cup of the beef mixture onto the center. Top with lettuce and tomato as desired. Roll up tortilla over the filling. Spoon a good amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for approx. 30 sec, or until cheese is melted. You can also bake them in the oven. Repeat with remaining tortillas and serve!