2 lbs. ground beef
1 med. onion, finely chopped
1/2 tsp. garlic powder
1 can (8 oz.) tomato sauce
2 c. canned whole tomatoes, chopped
1 can (4 oz.) green chilies, chopped
1 pkg. (1 1/2 oz.) taco seasoning mix
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
1 pkg. (14 oz.) corn tortillas
1 can (10 3/4 oz.) cream of chicken soup, undiluted
3/4 c. milk
2 c. (8 oz.) Cheddar cheese, shredded

Combine ground beef, onion and garlic powder in a large skillet. Cook over medium heat until meat is browned, stirring to crumble. Drain well. Add next 7 ingredients; cook mixture 5 minutes, stirring occasionally.

Tear each tortilla into 8 pieces. Place half of tortilla pieces in a 13 x 9 x 2 inch backing pan. Top with meat mixture. Arrange remaining tortilla pieces evenly over meat mixture. Combine soup and milk in a small bowl, mixing well. Pour over tortillas. Sprinkle cheese evenly over top. Bake at 350 degrees for 45 minutes. Yield 8 to 10 servings.