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Preheat oven to 425°F.
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Brown ground beef in a medium-sized pan over medium-high heat.
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Stir in onion and continue sauteing until onion is nice and translucent, 3-4 minutes.
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Stir in taco seasoning and water. Bring to a simmer and let simmer for 6-8 minutes or until liquid has evaporated.
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Spray a large baking sheet with cooking spray and set aside.
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For each flauta, spoon about 3 tablespoons of the beef mixture onto a tortilla.
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Roll each tortilla up tightly and place seam-side down on baking sheet.
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Continue assembling flautas one at a time until you’re done.
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Once all flautas have been assembled, spray the tops of each with additional cooking spray or brush lightly with olive oil.
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Bake for ten minutes, flip flautas over, and bake for five additional minutes. They should be a nice golden brown.
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While flautas are baking, prepare the queso dip.
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Combine can of undrained tomatoes and Velveeta in medium saucepan.
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Cook over medium heat 5 minutes or until Velveeta has melted completely and mixture is blended, stirring frequently.
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