2 lbs. ground beef or turkey
1 can cream of mushroom soup
9 or 16 oz. can enchilada sauce
1 can green chili peppers, chopped (small)
1 med. onion, chopped fine
1 can cream of chicken soup
7 3/4 oz. can El Paso taco sauce
1 pkg. corn tortillas
1 lb. pkg. cheese, grated

Brown the meat with onions; drain off fat. Add both soups, enchilada and taco sauces; add green chilies. Heat. Cut tortillas in fourths and layer in 9 x 13 inch greased pan. Spread with meat mixture, then top with grated cheese. Repeat the layers. You will have two complete layers. Heat in 350 degree oven until pie is hot.