2 lbs. ground beef
1 tsp. salt
1 med. onion, chopped
1 (10 2/3 oz.) can condensed tomato soup
2 (10 oz.) cans mild enchilada sauce
12 (8") flour tortillas
1 c. water
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese

In a large frying pan brown ground beef with onion and salt. Drain; add tomato soup, enchilada sauce and water. Simmer 5 minutes. In a deep casserole dish place 1/3 of the meat mixture. Arrange two to three tortillas over mixture. Top with 1/3 cheese, then repeat process until all ingredients are used. Cover casserole dish with plastic wrap, folding back a section to form a vent and heat in microwave oven until cheese is melted and casserole is warmed through. Serves 8.