2 lbs. ground beef
1 lg. onion, chopped
2 cloves garlic, chopped
1 pkg. taco seasoning mix
1 pkg. enchilada seasoning mix
1 (12 oz.) can tomato paste
1 (10 1/2 oz.) can cream of mushroom soup
2-3 jalapeno peppers (less to taste), chopped
4-5 c. water
1 lb. sharp cheddar cheese, grated, or substitute 1/2 American and 1/2 Velveeta cheese
15 corn tortillas

Preheat oven to 350 degrees. In a large skillet, brown beef and drain. Add onions and garlic, mixing thoroughly. Stir in taco and enchilada seasonings. Add tomato paste, soup, and jalapenos. Add water slowly. Cover and simmer about 45 minutes.

In a greased 9x13 inch baking dish, layer meat sauce, tortillas and grated cheese. Sprinkle grated cheese on top of casserole. Bake, covered, for 45 minutes. Uncover and bake an additional 12 minutes. Yield: 8 servings.

2 lbs. ground beef
1 lg. onion, chopped
1 (10 1/2 oz.) can cream of chicken soup
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can enchilada sauce
1 lb. Velveeta cheese, cubed
15 corn tortillas, quartered

Preheat oven to 350 degrees. In a skillet, brown meat and onion. Add soups and enchilada sauce. In a greased baking dish, layer meat, tortillas and cheese. Repeat layers until all used. Bake 30 minutes.