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Ingredients:

2 pounds roast beef
1 (4-ounce) can diced green chili
1/2 cup finely chopped onion
1 (10 3/4-ounce) can cream of mushroom soup
1 cup sour cream
12 flour tortillas
1 1/2 cups grated longhorn cheese

In the morning, put roast in the crock pot and cook for 8 to 10 hours or until tender. Pre-heat oven to 325°. Brown the ground beef with the taco seasoning mix as directed on the manufacturer's package. Add the chopped onion to the seasoned beef mixture and sauté until the onions are transparent.

In a separate mixing bowl, blend together the cream of mushroom soup and sour cream to make a sauce.

Fill each tortilla with the beef mixture and top with grated cheese. Roll up the tortilla, tuck the corners, and place it in the baking dish.

Smother the filled tortillas with the mushroom soup sauce and sprinkle the top with paprika and chopped parsley or cilantro.

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