Cook ground beef and drain it. Add taco seasoning, salt, & pepper. Cover and let simmer.

While enchilada filling cooks, add velveeta cheese, Rotel, and milk to pot. Thickness of sauce depends on how much milk. Cook to your liking.

Add vegetable oil to small sauce pan and fry corn tortillas

Add filling to each corn tortilla along with shredded cheese (how much filling and shredded cheese varies) and roll tortilla

Apply thin layer of queso sauce to bottom of a deep pan (may need 2 pans). Add enchiladas to pan. Smother enchiladas with queso sauce.

Place in oven at 400° for 15-20 minutes.

Serve and enjoy!