2 lb. ground meat
1 large bell pepper chopped
1 large onion, chopped
1/2 tsp. salt
2 can Cream of Mushroom soup
1/2 can water
1 (4 oz.) can green chilies
1 can hot Enchilada sauce
10 flour tortillas, cut in half
2 c. Cheddar Cheese, grated

Brown meat, bell pepper, onion, garlic and salt. Drain. Mix soup, water, chilies and enchilada sauce. Grease a large casserole dish. Layer tortillas, meat mixture, soup mixture, and cheese layer, twice. Let stand covered in refrigerator for 24 hours cooking.

Bake at 350°F for 45 minutes.

Makes 10-12 servings.