2 lbs. lean ground beef
1 lg. onion, chopped
1 pkg. taco seasoning mix
1 can (14 1/2 oz.) Mexican style stewed tomatoes
1 can (8 oz.) tomato sauce
1 can (10 oz.) Rotel tomatoes and green chilies
1 can cream of chicken soup
1 pkg. (10) flour tortillas
2 c. sour cream
3/4 lb. grated Monterey Jack cheese
1 2/3 c. Parmesan cheese

Brown meat with onion. Drain off fat. Add taco seasoning mix, tomatoes, tomato sauce, tomatoes and green chilies, and soup, mixing well.

In 2 dishes, one measuring 13 x 9 inches and one measuring 9 x 9 inches. Layer part of tortillas, meat mixture, sour cream, and cheeses. Repeat layers again, ending with Parmesan cheese.

Bake at 325 degrees for 45 minutes to 1 hour, or until heated through and bubbly.

Freezes well. Bake one and freeze the other for later use.