1 to 1 1/2 lb. ground chuck
1 med. onion, chopped
1/2 tsp. garlic powder
1 (8 oz.) can tomato sauce
1 (16 oz.) can tomatoes
1 (4 oz.) can chopped green chilies
1 (1 1/2 oz.) pkg. taco seasoning mix
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
1 (14 oz.) pkg. corn tortillas
1 (10 3/4 oz.) can cream of chicken soup
3/4 c. milk
2 c. shredded cheddar cheese

Combine ground chuck, onion, and garlic powder in a large skillet. Cook over medium heat until meat is browned. Drain any grease and add next 7 ingredients; cook 10 minutes, stirring occasionally.

Tear each tortilla into 8 pieces. Place half of tortillas in a 13 x 9 x 2 inch baking dish; top with meat mixture. Place remaining tortillas evenly over meat. Combine soup and milk in a small bowl, mixing well; pour over tortillas. Sprinkle cheese evenly over top. Bake at 350 degrees for 45 minutes, I use Ro- Tel tomatoes for a spicier taste.