Brown the ground beef in a skillet over medium high heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes more. Add the taco seasoning and 1/4 cup of water and simmer for an additional 5 minutes. Remove the beef mixture from the heat. Stir in half the shredded Pepperjack cheese.

When meat mixture is cool enough to handle place a couple of tablespoons of the meat mixture in the center of each egg roll wrapper and roll tightly (like a burrito).

Place the beef taquitos, seam side down, on a baking pan brushed with vegetable oil. Brush the tops of the taquitos with a thin layer of oil.

Bake until browned, 15 - 20 minutes.

Remove the pan of taquitos and place them in a circle around the outer edge of a cast iron skillet.

Mix together the Rosarita beans, the drained Ro*Tel tomatoes and the salt.

Spread the bean dip in the center of the taquitos. Top the bean mixture with the remaining cheese.

Bake the skillet until the cheese has melted and the beans are heated through.