1 pkg. corn tortillas, cut into quarters
2 lbs. ground beef, lean
1 clove garlic, crushed
1 med. onion, chopped
1 can Old El Paso chopped green chilies
1 can mushroom soup (Cream or golden)
1 (1 lb.) can enchilada sauce (taco mix will do in a pinch)
1 lb. grated cheddar or Longhorn cheese

Brown ground beef in skillet (pour off grease). Add garlic and onion, cooking until tender. Add green chilies, soup, stewed tomatoes, enchilada sauce mix and water; simmer 10 to 15 minutes.

Grease a shallow 9"x13" baking pan, arrange 1/2 package tortillas in rows slightly overlapping. Spoon 1/2 meat mixture over tortillas, sprinkle with 1/2 of cheese. Repeat layers ending with cheese. Cover loosely with foil. Bake at 350 degrees for 45 to 60 minutes, until hot.