Preheat oven to 375°. Stir 2 tsp. dip mix into sour cream; refrigerate until ready to serve. Combine remaining dip mix with tomatoes; set aside. In large skillet, brown ground beef; drain. Stir in chili beans. Using a a greased 15 x 10 pan or rimmed baking sheet, place 3 tortillas, overlapping, in a row lengthwise. Spoon half the ground beef mixture and ¼ cup tomato mixture down the center; sprinkle with heaping ½ cup of cheese. Roll to create one large burrito, and place seam side down. Repeat with the 3 remaining tortillas; roll to form another large burrito. Top both with remaining tomatoes and cheese. Bake 15 minutes until heated through. Cut into slices before serving. Makes 6 servings.
Suggested sides: Chips and seasoned sour cream
Make your own chips from the leftover tortillas; spray both sides of tortillas with oil and cut into triangles, bake for 5 minutes.