1 1/2 lbs. ground beef
1 onion, chopped
1 can cream of chicken soup
1/4 soup can water
1 can enchilada sauce
1 pkg. frozen corn tortilla shells (this uses only 6 of the 10 shells)
5 oz. grated Cheddar cheese

Brown ground beef with chopped onions. Drain well. Tear tortilla shells into small pieces. Place half on the bottom of a large deep baking dish. Cover with 1/2 of the cooked ground beef and onion. Mix soup, water and enchilada sauce. Pour half over beef. Add half of grated cheese. Repeat layers and end up with cheese, making sure cheese completely covers top. Bake at 375 degrees until casserole is bubbly and cheese is melted.