2 lb. ground beef
1 medium onion, chopped
1 clove garlic, minced
1 (8 oz.) can tomato sauce
2 tbsp. chili powder
salt and pepper to taste
12 corn tortillas
1 can cream of chicken soup
3/4 c. milk
2 c. grated Cheddar cheese

Brown beef, onion and garlic in skillet; add tomato sauce, chili powder, salt and pepper. Heat through. Line greased shallow casserole with tortillas, 1/2 for 2 rows (or make 4 rows). Cover with meat mixture on each row. Combine soup and milk; pour on top. Sprinkle grated cheese on top.

Bake at 350°F for about 25 minutes.

Serves 8 to 10 servings. *Taken from St. James Lutheran Church Cookbook, Chicago, Illinois.