2 lbs. ground beef
1 lg. onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 (10 oz.) can tomatoes with green chilies
1 (10 oz.) can enchilada sauce
1 dozen corn tortillas
2 c. shredded cheddar cheese

Saute ground beef and onion until browned, stirring to crumble meat. Stir in remaining ingredients, except tortillas and cheese. Alternately put layer of meat mixture, then layer of tortillas, beginning and ending with meat mixture, in a greased 13"x9"x2" pan that can go from freezer to oven. Sprinkle with cheese. Cover with foil. Seal securely. Label and freeze.

To serve, thaw in refrigerator. Then bake at 350 degrees for 35 minutes.

For more zip in flavor, 1 to 2 teaspoons of Tabasco sauce may be added to meat mixture.