I first tried this dish 12 years ago at our Pastor's home. Had I read the recipe prior to actually eating it I probably wouldn't have ever thought about making it. Since then it has become a family favorite! My daughter is a very picky eater and even she goes back for seconds and sometimes thirds!
In a large skillet, brown the ground beef and onions. Drain and return to skillet. Add taco seasoning and beans, simmer for about 10-15 minutes on low heat. Remove from heat and set aside.
Put soup in a large stock pan. Add Velveeta and cook over low heat until cheese is melted; stir to prevent sticking. Add pimientos, green chilies and party dip mix; stir until well blended. Add milk to thin sauce (you can add more milk if sauce seems too thick).
Spray pans with nonstick spray. Put small amount of meat mixture and cheese sauce into tortilla and roll up. Repeat until all meat has been used.
Lay side by side in pan(s) and pour remaining sauce over the enchiladas.
Bake uncovered at 350 degrees until hot throughout; about 1/2 hour to 45 mins.