1. Preheat oven 400°. 2. Sauté onions, garlic and jalapeños until onions are soft. 3. Add meat, brown and season; drain. 4. Set aside in warm place. 5. In a large mixing bowl, combine Velveeta cheese, milk (if using cheese and milk), soup, canned diced tomatoes and green chiles; mix well. 6. Microwave on high for 6 minutes, stirring every 2 minutes until melted. 7. Spray 9x13-inch baking dish with Pam. 8. Warm each tortilla in microwave for 30 seconds or so (makes them easier to work with). 9. Place a tortilla on plate then add another tortilla on top of it, lapping it half way, as to make the tortilla longer. 10. Spoon beef in middle of tortillas, roll and place seam side down, in baking dish; continue until mixture is done (I make 4 large). 11. Pour a portion of sauce over tortillas; place in oven for 10 minutes (just to warm). 12. Remove from oven and place a dollop of sour cream and guacamole on each individual chimi. 13. Garnish with lettuce and tomato. 14. You can also prepare on individual plates. 15. Just place chimi on plate pour cheese sauce over it and place in microwave for a couple of minutes to warm. 16. Dollop and garnish. 17. I use the remainder of cheese sauce to mix with my salsa. 18. Makes a good queso (cheese dip). ---------------------------------------------------------------------------
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