2 lb. ground beef
1 (10 oz.) jar El Paso mild enchilada sauce
1 can mushroom soup
12 flour tortillas
1/2 c. grated Parmesan cheese
1 med. chopped onion
1 (8 oz.) jar El Paso hot taco sauce
1 (4 oz.) can chopped chilies
3/4 lb. grated Monterey Jack cheese

Saute beef and onions. Stir in mild El Paso enchilada sauce and hot El Paso taco sauce. Bring to boil and simmer briefly.

In saucepan, heat mushroom soup and green chilies, juice and all. Oil 9 x 13 inch baking dish and spread 6 tortillas over bottom.

Spoon on 1/2 meat, then 1/2 soup sauce, sprinkle with 1/2 grated Monterey Jack. Top with other 6 tortillas and make second layer with rest of ingredients. Sprinkle top with grated Parmesan.

Cover with foil and bake at 350 degrees for 45 minutes. Uncover and bake 15 minutes longer. Serve hot. Serve with bowls of shredded lettuce, peeled and chopped tomatoes, mild and hot picante sauce and sliced black olives. Serves 6.