2 lb. ground meat
1 sm. onion
1 lb. Mexican Velveeta
1 can cream of mushroom soup
1 can Pet milk
1 can enchilada sauce or 1 sm. jar picante sauce
1 pkg. tortillas
2 c. grated cheddar cheese

Cut tortillas into 1/4 size. Use 8 per layer. Brown meat and onion in skillet. While this mixture is browning, cube the Velveeta into a microwavable container, add cream of mushroom soup, milk and enchilada sauce. Place in microwave on high until mixture is creamy. Place tortillas in 9 x 13 baking dish or 2 smaller baking dishes. Place layer of tortillas, layer of meat, and layer of cheese. Repeat this procedure until each mixture is gone. Top with grated cheddar cheese. Place uncovered in microwave on HIGH until bubbly and grated cheese is melted.