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, water and 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

• Roll up the dough, letting the parchment paper guide you.
• Pinch all the seams together really well.

Finish and bake

• Transfer to a baking sheet, brush with the melted butter and cut slits in the top about an inch apart.
• Add a little bit more cheese on the top.
• Bake at 220 °C for 20 to 25 minutes.

Garnish and serve

• Sprinkle fresh cilantro on top, if you like.
• Slice and serve.