1 1/2 lb. lean ground beef
1 large onion, chopped
14 1/2 oz. can mexican style stewed tomatoes, undrained
10 oz. can mild enchilada sauce
8 oz. processed cheese spread, sliced
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
2 c. crushed tortilla chips
8 oz. cream cheese, softened
8 8 inch tortilla
4 1/2 oz. can chopped green chilies
1 c. monterey jack cheese, shredded

Brown beef and onion in large skillet. Drain, stir in tomatoes, enchilada sauce, sliced cheese spread, cumin, salt and pepper. Stir until cheese melts, set aside.

Heat oven to 350°F, place crushed chips in bottom of a 9 X 13 X 2 baking pan. Spoon 2/3 of beef mixture over chips. Spread cream cheese on one side of tortilla shell and sprinkle with chilies. Fold tortilla in half and place over beef mixture in baking pan. Spread remaining beef mixture over tortillas and cover.

Bake for 20 minutes, uncover casserole and sprinkle with shredded cheese.

Bake uncovered for 5 more minutes.