2 1/2 lbs. ground meat, beef or venison
1 green pepper, chopped
1 onion, chopped
2 heaping tbsp. chili powder, or more to taste
3/4 tsp. crushed oregano
2 cans cream of mushroom soup
1/2 soup can water
8 oz. hot or mild enchilada sauce
1 tsp. garlic salt
1 pkg. soft flour tortillas
1 lb. grated cheddar cheese

Combine meat, green pepper, onions, chili powder and oregano. Cook until meat is browned; drain. Remove from heat and add soup, water, sauce and garlic salt; mix well. In a large greased casserole dish place layer of tortillas, then meat mixture and cheese. Layer remaining ingredients, ending with meat mixture on top. Refrigerate for 24 hours. Bake at 350 degrees for 45 minutes. Serves 8 to 10.