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Begin by browning one pound of ground beef in a hot pan.
Add half an onion and your choice of taco seasoning to the beef, stirring well.
Once the beef is cooked, incorporate one can of diced Rotel and mix until everything is combined.
In a separate bowl, combine eight ounces of shredded cheese with the beef mixture until the cheese is melted.
Take a flour tortilla and place a generous scoop of the beef and cheese mixture in the center.
Roll the tortilla up tightly and place it seam-side down in a baking dish.
Continue this process until all the tortillas are filled and arranged in the dish.
In another bowl, mix one can of cream of mushroom soup with one third to one half can of water, whisking until smooth.
Pour the soup mixture over the rolled burritos, making sure they are well covered.
Sprinkle additional shredded cheese on top if desired.
Bake in a preheated oven at 400 degrees Fahrenheit for 30 to 35 minutes, or until heated through and bubbly.
For a crispy top, broil for an additional 2 to 3 minutes after baking.