1 1/2 lbs. ground beef
1 lg. onion, chopped
2 (10 3/4 oz.) cans cream of mushroom soup
1 soup can milk
1 (4 oz.) can diced green chilies
24 corn tortillas
1 lb. Cheddar cheese, shredded

Preheat oven to 325 degrees F. Brown beef and onion stirring to crumble meat; drain. Combine soup and milk in saucepan and cook, stirring, over medium heat until smooth. Then add chilies. Cut tortillas in 1 inch squares and make 1 layer in baking dish using half of the squares. Spread with layer of half of cooled meat, then with half of soup mixture and half of cheese. Repeat layer. Bake for 20 to 30 minutes.