1/2 lb. ground beef
1 sm. onion, chopped fine
1/2 tsp. powdered garlic
Salt and pepper

Cook together until brown; drain off excess grease. Add 1 (10 oz.) can red enchilada (mild) sauce.

Meanwhile, heat together 1 can cream of mushroom soup plus 1/3 can of water. Add 1 (4 oz.) can chopped green chili. Also grate 6 oz. Longhorn cheese. Tear up 8 corn tortillas in bottom of baking dish. Cover tortillas with half of the meat mixture. Spread more tortillas over meat, add half of the grated cheese.

Cover with all the mushroom soup mixture. Add the rest of the meat mixture. Top with the rest of the grated cheese. Bake in 350 degree oven until hot and bubbly, about 20 minutes.