In a skillet over medium heat, brown the ground beef. Drain any excess grease. Add the taco seasoning according to the package instructions.

Add the cubed Velveeta and the Rotel. Stir thoroughly until melted.

Spread the cheese out evenly on a large flour tortilla. This will make 2 rolls. Tightly roll the tortilla into a log. Wrap it in plastic wrap and refrigerate for at least 20 minutes before slicing. They're easier to slice when cold.

Serve on a platter.