1 lb. ground beef
1 lg. onion, chopped
1 (10 oz.) can tomatoes with green chilies
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (10 oz.) can enchilada sauce
2 doz. corn tortillas, cut into eights
2 c. shredded Cheddar cheese

Saute ground beef and onion until lightly browned, stirring to crumble meat. Stir in remaining ingredients except tortillas and cheese. Alternately layer meat mixture and tortillas, beginning and ending with meat mixture, in a greased 13 x 9 x 2 inch pan. Sprinkle with cheese. Cover with aluminum foil; seal securely, label, and freeze.

To serve, thaw in refrigerator. Remove foil and bake at 350 degrees for 35 minutes or until bubbly. Yield: 8 servings.