3 lbs. lean ground beef
1 (10 oz.) can hot enchilada sauce
2 cans cream of mushroom soup
2 c. shredded Mozzarella cheese
2 (10 oz.) or 1 (17 oz.) pkg. flour tortillas
2 cans cream of tomato soup
2 c. shredded cheddar cheese

Brown the ground beef and drain off any fat. Blend together the soups and enchilada sauce; pour enough of that mixture into a 12"x14" pan to cover the bottom. (A broiler pan works well.) Then layer half of the tortillas, they will overlap, half of the browned ground beef, half of the soup and sauce mixture and half of both kinds of cheese. Repeat layering with remainder of ingredients.

Bake at 350 degrees for an hour or more. Cut into serving sized pieces. Garnish each piece with a dollop of sour cream, some chopped green onion and a green pepper ring or have chopped green onions, green pepper, lettuce, tomatoes and sour cream for diners to garnish their own. Serves 10 to 12.