Brown the beef

• Brown the ground beef with the diced onions in a frying pan.
• Drain off as much grease as you can.

Season the filling

• Add the taco seasoning, the water and the drained Rotel.
• Simmer for a couple of minutes, then let it cool down.

Layer the stromboli

• Roll out the pizza crust onto a piece of parchment paper.
• Add the Chihuahua cheese, then evenly spread on the meat mixture.
• Top it off with the shredded cheddar.

Roll and seal

• Let the parchment paper guide you to roll the dough up tightly.
• Pinch all the seams together really well.

Finish and bake

• Transfer the stromboli to a baking sheet and cut a few slits in the top about an inch apart.
• Brush it with the melted butter and add a little bit more cheese on top.
• Bake at 220 °C for 20 to 25 minutes until golden.

Serve

• Sprinkle fresh cilantro on top if you like.
• Slice and serve with salsa, sour cream or taco sauce.