2 lbs. ground beef
3/4 lb. grated Cheddar cheese
2 cans green chilies (chopped)
2 cans cream of mushroom soup
1 can water
1 reg. size can (10 oz.) hot enchilada sauce
1 reg. size can (10 oz.) mild enchilada sauce
1 chopped onion
1 pkg. (12) corn tortillas
2 tbsp. chopped jalapeno peppers
2 tsp. garlic powder
2 tsp. salt

Brown meat, onions, garlic powder and salt. Add enchilada sauce. Simmer for 1/2 hour. Heat soup, water and green chilies. Simmer for 1/2 hour.

Cut up tortillas in quarters. Lay in greased 9x13 casserole dish. Add meat mixture and then top with soup mixture. Add jalapeno peppers. Sprinkle cheese on top. Better to fix ahead and let set in refrigerator. Bake at 350 degrees for 1 hour.